Leek and potato cream soup

    Leek and potato cream soup


    46 people made this

    About this recipe: A delicately flavoured soup. It's made by simmering together onions, leeks, potatoes in a pork stock, pureed and then blended with double cream. It's the perfect soup for the cold winter months.

    Serves: 8 

    • 160g onion, chopped
    • 115g butter
    • 90g leeks, chopped
    • 8 potatoes, peeled and sliced
    • 1.5 litres water
    • 1/2 teaspoon fresh thyme
    • 2 pork soup bones
    • 250ml double cream
    • salt and pepper to taste

    Prep:15min  ›  Cook:50min  ›  Extra time:1hr5min  ›  Ready in:2hr10min 

    1. In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the pork bones. Bring to the boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
    2. Remove bones and puree soup with a liquidiser or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.


    Ask at your local butchers for pork soup bones.

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