Leek and pasta soup

Leek and pasta soup


Be the first to make this!

About this recipe: This leek soup gets a little heartier with the addition of pasta. You can prepare this ahead of time and freeze it for future suppers.

Maida Black

Serves: 6 

  • 55g butter
  • 6 leeks, chopped
  • 1 litre stock
  • 475ml milk
  • 55g spaghetti
  • salt and freshly ground black pepper, to taste
  • 3 tablespoons grated Parmesan cheese

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Melt butter in a large saucepan over medium heat; cook leeks, covered, until soft, about 10 minutes. Pour in stock and milk and simmer for 20 minutes.
  2. Add spaghetti and cook until pasta is al dente, about 10 minutes. Season with salt and pepper; serve with grated Parmesan cheese.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate