Creamy potato and leek soup

    1 hour 5 min

    A very easy yet homely and delicious soup. Add more or less cream if you desire, it's all up to personal taste. The recipe will still taste beautiful if you get rid of the cream completely and just use 275ml milk.


    Greater London, England, UK
    33 people made this

    Serves: 4 

    • 3 large leeks, with the outer layers peeled off
    • 80g butter
    • 1 medium onion, diced
    • 4 to 5 medium potatoes, peeled and cubed
    • salt and pepper, to taste
    • 850ml vegetable stock
    • 135ml double cream
    • 135ml semi-skimmed milk

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Slice the leeks lengthways and chop finely. Transfer to a colander or sieve and wash thoroughly. Drain.
    2. In a large saucepan over a medium heat, melt the butter then add the leeks, onions and potatoes. Season to taste then cook and stir over a low heat for 15 minutes, stirring occasionally.
    3. After 15 minutes, add the stock, cream, and milk. Stir well, taste test and and season again if desired. Cook for about 20 minutes (or until the potatoes are soft) on a low heat (keeping the pan on a low heat is important),
    4. When the potatoes are soft, remove from the heat and blend using a handheld liquidiser or a food processor to a desired consistency .Serve immediately.

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