This rich and creamy leek and potato soup is just divine in the autumn months. Serve with some fresh crusty bread.
13 people made this
2 tablespoons salted butter
1 onion, chopped
2 leeks, sliced
450g potatoes, peeled and finely diced
600ml vegetable stock
salt and pepper, to taste
150ml creme fraiche
55ml double cream
Method Prep:15min › Cook:20min › Ready in:35min
In a saucepan over a medium heat, melt the butter then add the onion and leeks and cook until soft but not browned. Add the potatoes and toss to coat in butter. Add the stock and simmer for 8 to 12 minutes until the potatoes are soft. Season and add the creme fraiche. Blend until smooth using a hand held liquidiser. Pour into warm bowls and drizzle a little double cream into each bowl. Serve immediately.