Rustic leek and potato soup recipe
- Easy
This rustic soup recipe is quick and easy to make, and the perfect antidote to a cold winter day
Unapologetically hearty, leek and potato soup is a store-cupboard saviour in January.
This version is quick and cheap to make and is the perfect antidote to a freezing cold day, especially served with a big hunk of freshly baked bread.
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Ingredients
- Medium leeks 2, sliced
- Potatoes 225g, cubed
- onion 1, sliced
- vegetable oil 1 tbsp
- vegetable stock 1.2 litres
- double cream 150ml
- salt and pepper
Method
-
Step 1
Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for five minutes or until starting to soften.
-
Step 2
Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.
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Step 3
Whizz with a hand blender or in a blender until smooth. Stir in the cream and serve.
