Leek and potato soup

    Leek and potato soup

    1541saves
    55min


    270 people made this

    About this recipe: 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 

    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 (53)

    by
    45

    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

    25

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

    20

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

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