Hank's leek and potato soup

    50 min

    One of the most popular soups in the world. Instead of cream, use half-fat creme fraiche to save on fat and calories.


    -, Gibraltar
    3 people made this

    Serves: 8 

    • 25g butter
    • 500g leeks, finely sliced
    • 1 medium potato, peeled and finely sliced
    • 1 medium onion, finely sliced
    • 1.8L (3 pt) chicken stock
    • 300ml (1/2 pt) double or single cream
    • 1 tablespoon very finely chopped chives

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Melt the butter in a big pan. Add the onion stirring continuously on a high heat until it goes soft and acquires a slight golden colour.
    2. Add the leeks and the potato and keep stirring until the leeks turn soft.
    3. Add the chicken stock and bring to the boil. When boiling, some of the soup might evaporate, so add a little hot water to make up for the amount evaporated if needed. Simmer till the veg is tender.
    4. Add the cream and simmer for another 2 minutes.
    5. Blend or blitz thoroughly and pass the soup through a sieve to remove the fibres.
    6. Add the chives and serve.


    When you try this soup it will become your favourite. Make the stock at home with pieces of fresh chicken or with 2 Knorr® Chicken Stock Pots dissolved in 3 pints of boiling water.

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