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Leek and Potato Soup

Hopefully, by March the soil is starting to warm up and you can plant your potatoes! How about making leek and potato soup once they’re grown?

A smooth, creamy vegetable soup that's full of flavour. Make it into a yummy meal with some crusty baked bread and butter.

Recipe serves 4.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 sliced onion
  • 225g cubed potatoes
  • 2 sliced medium sized leeks
  • 1.2 litres vegetable stock
  • 150ml double cream or crème fraîche
  • Salt and ground black pepper

Preparation method

Heat the oil in a large pan and add the onions, potatoes, and leeks. Cook for 3-4 minutes.

Add the vegetable stock, salt, and pepper. Simmer until the vegetables are soft and tender.

Mix in a blender until you have a smooth mixture.

Reheat in a clean pan, stir in the cream or crème fraîche, and heat through.

Serve with some nice crusty bread.

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