A simple classic loved by all

Leek and Potato Soup

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Ingredients

  • 4 large leeks

  • 1 medium onion, chopped small

  • 3 medium potatoes, peeled and diced

  • 25g butter

  • 75ml milk

  • 1.5 ltrs. vegetable stock

Sweet, creamy, filling & delicious
35 mins
Easy
Serves 4-6
Method
1.
Begin by trimming the leeks and removing the outer layer. Wash under running water then cut into thin slices.
2.
Melt the butter in a large pan then add the leeks, onion and potatoes and stir to cover the vegetables in the butter. Leave to sweat in the pan with the lid on for about 15 minutes over a low heat. Check to make sure the vegetables don’t burn.
3.
After that add the stock and bring to a simmering point, cover and cook for a further 20 minutes.
4.
Add the milk and pour the mixture into a blender and blend until smooth – in batches if needed.
5.
Put back into the pan to re-heat if necessary, then serve with a dash of cream and a sprinkle of chives if you have them.
Pro tip:

For extra fibre, don’t peel the potatoes.

For a vegan option, replace the butter with olive oil and the milk with a plant based substitute.

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