Creamy winter leek and potato soup

    Creamy winter leek and potato soup


    5 people made this

    About this recipe: This is a great-tasting, hearty and satisfying soup that's perfect for a lunch or as a starter for a larger evening meal.

    Serves: 6 

    • 2 tablespoons butter, or more if needed
    • 2 leeks, cleaned and chopped
    • 80g chopped onion
    • 6 potatoes, peeled and cubed
    • 950ml chicken stock
    • 230ml pouring cream
    • 110g grated Cheddar cheese (optional)
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon garlic granules
    • salt and ground black pepper to taste

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

    1. Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.
    2. Stir potatoes and chicken stock into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.
    3. Pour cream into potato soup and continue to simmer until slightly thickened, about 15 minutes more.
    4. Stir Cheddar cheese, parsley, garlic granules, salt, and black pepper into soup until cheese is melted, about 5 minutes.

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