Potato & leek soup

Potato & leek soup

This soup freezes well, so you could double the recipe and freeze half.

By , 21 September 2015

(11 votes)

Potato & leek soup

  • 55 Mins

  • Serves: 6

Nutritional Info
Each 327g serving contains

  • Energy

    1285KJ

    307KCAL

    15%

  • Fat

    27g

    high

    39%

  • Saturates

    17g

    high

    84%

  • Sugars

    4.2g

    low

    5%

  • Salt

    0.69g

    low

    12%
of your reference intake.
Typical energy values per 100g: 393kJ/94kcal.
Ingredients
  • 50g butter
  • 4 medium-sized leeks, trimmed and sliced
  • 1 large potato, peeled and sliced
  • 850ml hot vegetable stock
  • 300ml whipping cream
  • Chives, snipped, to garnish
Method

  • Melt the butter in a large pan and stir in the leeks and potato so they are coated. Cover and cook over a very low heat for 10-15 minutes, stirring occasionally, until the vegetables start to soften.

  • Add the stock, cover and simmer for 15 minutes. Allow to cool for 15 minutes, then purée in a blender.

  • Return the soup to the pan, add most of the cream and heat but don’t boil. Divide between warm bowls and garnish with a swirl of cream, chives and freshly ground black pepper.