Leek and Potato Soup

  • 32reviews
  • 980saves
  • 55min

About this recipe: Hearty, warming and absolutely delicious!

tellytubby

Ingredients

Serves: 4 

  • 50g (2 oz) butter
  • 1 clove garlic, chopped
  • 1 small onion, chopped
  • 3 large leeks, chopped
  • 3 medium potatoes, peeled and diced
  • 900ml (1 1/2 pints) chicken stock
  • small handful chopped fresh parsley
  • 1 bouquet garni
  • Salt and freshly ground black pepper
  • 1 vegetable stock cube

Method

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Melt the butter in a large saucepan on medium heat, and sauté garlic and onions for a few minutes stirring frequently.
  2. Add remaining ingredients and bring to the boil. Simmer for 30 minutes. Remove the bouquet garni and purée soup with a hand blender. Add cornflour to thicken the soup if it is too thin. Serve with buttered bread.

Tip:

Since you are puréeing the soup, you can very roughly chop the leeks, onions and potatoes - don't waste your time getting them to be uniform in size!

Tip:

Make this soup vegan by using olive oil instead of butter and vegetable stock instead of chicken stock.

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Reviews (32)

Radge21
by
32

Great recipe. The soup turned out wonderful. And was so easy to make, I did not purée it when it was finished though. I much prefer it chunky. Truly delicious. Try it, you will not be disapointed! - 30 Jan 2011

Shellabina
18

Made it healthier. I didnt use butter, I used 1 cal oil spray instead. - 18 Sep 2010

evanshayleyleanne
14

Creamy buttery and delicious. Easy to make, big thumbs up - 26 Sep 2011

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