Rich and creamy potato leek soup

    40 min

    This soup is beautiful to look at and so easy to make. Delicious and creamy - this soup will warm the body and the soul.

    57 people made this

    Serves: 4 

    • 2 tablespoons extra virgin olive oil
    • 2 leeks, white part only, sliced
    • 2 medium potatoes, peeled and diced
    • 600ml vegetable stock
    • salt and pepper, to taste
    • 100ml single cream
    • fresh parsley, to garnish

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the olive oil in a saucepan; add leeks and saute over low heat for a few minutes.
    2. Stir in the potatoes and vegetables stock; simmer over low heat for 20 minutes, or until the potatoes are cooked.
    3. Remove saucepan from heat and puree the soup with an immersion blender; add cream and season to taste with salt and pepper. Put saucepan back on the heat and warm soup through, about five minutes.
    4. Add the cream and stir before serving, garnished with freshly chopped parsley.

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