Classic leek and potato soup

    40 min

    This soup never fails to warm you through! Serve with a swirl of cream and lots of crusty bread.


    Buckinghamshire, England, UK
    56 people made this

    Serves: 4 

    • 2 leeks, chopped
    • 1 small onion, chopped
    • 30g butter
    • 350g potatoes, peeled and thickly sliced
    • 475ml chicken stock
    • 1 teaspoon salt
    • Freshly ground black pepper

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Melt the butter in a large saucepan over medium heat. Add the leeks and onion and cook without browning until soft, about 7 to 10 minutes.
    2. Add the potatoes, stock, salt and pepper; bring to the boil. Lower the heat to a simmer, cover, and cook until the vegetables are tender, 20 to 30 minutes.
    3. Carefully puree in a blender and serve.

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