This potato soup is a wonderfully creamy and delicious dish with a fresh slice of bread. Like all soups, it taste better the next day when reheated, so I often cook it a day in advance.
9 people made this
1 tablespoon olive oil
2 leeks, sliced
1/4 onion, finely chopped
salt and freshly ground black pepper to taste
1 tablespoon cornflour
500ml chicken stock
750g potatoes (about 5 potatoes), peeled and diced
Method Prep:10min › Cook:45min › Ready in:55min
Heat butter and olive oil in a large pan and pour in leek and onion slices. Add salt and pepper and cook for about 15 minutes until soft.
Add cornflour to the chicken stock, and pour into the pan. Add potatoes and let boil. Season with salt and pepper, add cream and simmer for at least 30 minutes, until potatoes are soft. Again, season to taste with salt and pepper.