Tasty leek and potato soup

    35 min

    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

    Serves: 6 

    • 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

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. 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.

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