Leek & Potato Soup
A smooth, velvety and rich vegetable soup that is full of flavour – the ultimate comforting winter soup!
Prep time: 15 minutes
Cooking time: 30 minutes
3 leeks, finely sliced
1 garlic clove, peeled & finely chopped
2 shallots, peeled & finely chopped
2 potatoes, peeled & chopped
1 litre chicken stock
150ml double cream
Salt & freshly ground pepper
2 tbsp fresh chives, chopped
1. In a large saucepan, melt the butter over a medium heat. Fry the leeks, garlic and shallots until softened.
2. Add the potatoes and cook for a further few minutes. Now add the stock and bring to the boil, reduce the heat and simmer for 20 minutes until the potatoes are tender.
3. Transfer the soup to a food processor and blitz or use a blender to liquidise the soup.
4. Season to taste and stir the cream through and sprinkle with chives. Serve with crusty bread, enjoy!