Leek & potato soup

This warming soup is perfect for a weekend lunch or a light dinner; you can make a big batch and freeze for a day when you need a lovely hot meal.

Serves 6

Preparation 20 minutes


1 tbsp vegetable oil

1 onion, sliced

225g potatoes, cubed

2 medium leeks, sliced

1.2 L vegetable stock

150ml double cream

Freshly ground black pepper


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

2. Add the vegetable stock and bring to the boil. Season well and simmer for about 10 minutes until the vegetables are tender.

3. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream, heat through and serve.

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