40 Minutes
leek and potato soup

Leek & Potato Soup

A rich creamy soup made with leeks, potatoes and onions, served with crusty bread

 

How it's doneDirections

Step 1

Peel and chop the onion(s) finely, add to the pan.

Add one tbsp of oil and the butter, cook until soft but not coloured

Step 2

Peel the potatoes, roughly chop them and add to the pan.

Step 3

10 Minutes

Remove the top and bottom of the leek(s).

Wash and slice the leeks, add to the pan.

Cook for 10 mins, stirring occasionally.

Step 4

Add the stock cube to boiling water, add the stock to the pan.

Step 5

15 Minutes

Add the milk to the pan and simmer for 15 minutes.

Cook until the vegetables are soft.

Step 6

5 Minutes

Using a hand blender liquidise the soup until smooth.

The soup should not be too thick if it is add a little extra water.

Add the cream and return to the heat for five minutes, heat through but do not boil.

Taste and season with salt and pepper if necessary.

If the soup is to thin leave on the heat till it reaches the consistency you require

Step 7

Ladle the soup into serving bowls, serve with crusty rolls

What you needIngredients

Servings 2
Utensils
  • 1 Large Pan
  • 1 Chopping Board
  • 1 Large Knife
  • 1 Hand Liquidiser
Soup
  • 25 grams Butter
  • 1 Onion
  • 200 grams Potatos
  • 3 Leeks
  • 1/2 Vegetable Stock Cube
  • 500 ml Milk
  • 500 ml Boiling Water
  • 150 ml Double Cream
  • 45ml Olive Oil
  • 2 Crusty Rolls
  • Salt - to taste
  • Black Pepper - to taste

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