- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Serving: 6 - 8
Nutrition facts (per portion)
- Calories: 252
- Fat Content: 18g
- Saturated Fat Content: 11g
- Carbohydrate Content: 18g
- Sugar Content: 0g
- Fiber Content: 3g
- Protein Content: 5g
- Sodium Content: 0.7g
Leek & potato soup
- butter - 50g butter
- potato - 450g potatoes, peeled and cut into 1cm pieces (try Golden Wonders or Kerr Pinks)
- onion - 1 small onion, cut the same size as the potatoes
- leek - 450g white parts of leeks, sliced (save the green tops for another soup or stock)
- chicken - 850ml-1.2litres/1 1/2 -2pts light chicken or vegetable stock
- whipping-cream - 142ml carton whipping cream
- milk - 125ml full-fat milk
- leek - the white part of 1 leek
- butter - a small knob of butter
- chive - finely chopped chives
- Melt 50g butter in a heavysaucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
- Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
- Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
- Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
- Puree in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
- To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
- Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
- Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.
Winter warmer recipe for 6 – 8 people, takes only 25 mins; recipe has butter, potato, onion, leek, chicken, whipping cream, milk, leek, butter and chive.Add to Favourites