About this recipe:This soup is highly indulgent. It's creamy and packed full of flavour. Potatoes and leeks are simmered in a creamy chicken stock. Serve with fresh bread rolls for a substantial lunch or dinner.
2 leeks, sliced
salt and pepper to taste
1 litre chicken stock
1 tablespoon cornflour
625g maris piper potatoes, peeled and diced
475ml double cream
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
Stir cornflour into stock and pour stock into pot. Add the potatoes and bring to the boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
I made this after I went potato picking and needed to use up lots of lovely fresh potatoes and I was very impressed. I doubled the amount to make up a big pan. Everyone that had some said how nice it was and I will definitely use this recipe again. - 16 Nov 2015