Leek and potato soup


Serves 4

50g (2 oz) butter
1 clove garlic, chopped
1 small onion, chopped
3 large leeks, chopped
3 medium potatoes, peeled and diced
900ml (1 1/2 pints) chicken stock
Small handful chopped fresh parsley
1 bouquet garni
Salt and freshly ground black pepper
1 vegetable stock cube

Melt the butter in a large saucepan on medium heat, and sauté garlic and onions for a few minutes stirring frequently.

Add remaining ingredients and bring to the boil. Simmer for 30 minutes. Remove the bouquet garni and purée soup with a hand blender. Add cornflour to thicken the soup if it is too thin. Serve with buttered bread.

Tip: Since you are puréeing the soup, you can very roughly chop the leeks, onions and potatoes – don’t waste your time getting them to be uniform in size!


Comments are closed.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.