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Leek and potato soup
Hearty, warming and absolutely delicious!
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
- Melt the butter in a large saucepan on medium heat, and sauté garlic and onions for a few minutes stirring frequently.
- 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 & ratings
Average global rating:
(62)
Reviews in English (53)
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
Made it healthier. I didnt use butter, I used 1 cal oil spray instead. - 18 Sep 2010
Creamy buttery and delicious. Easy to make, big thumbs up - 26 Sep 2011