Creamy Potato & Leek Soup
A delicious, creamy blend of potato & leeks, perfect for any occasion – as a side dish, or a full meal served with thick slices of bread!
  1. Using a large stock pot, melt butter over medium heat.
  2. Turn heat down to medium-low and add leeks and onions. Stir well to ensure vegetables are coated in butter, and allow them to soften slowly without browning. This process takes approximately 12 minutes.
  3. Add potatoes, and fry for another 3 minutes.
  4. Add chicken stock, cover stock pot and let simmer until the potatoes are totally soft.
  5. Remove from heat, and blend until smooth with no chunks. As I don’t have a stick blender, I used a regular blender and did this in two batches.
  6. Return to medium-low heat, add cream and stir. Once combined, add salt and pepper to taste, and heat through without boiling.
  7. Serve with thick slabs of your bread of choice (I recommend vienna or sourdough!)
Recipe Notes

As leeks often come with dirt in between the layers, a good way to properly wash them is to cut a vertical line right down the vegetable, and run under water whilst opening each layer.


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