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.
Rustic leek and potato soup recipe
This rustic soup recipe is quick and easy to make, and the perfect antidote to a cold winter day
Published: August 14, 2019 at 6:17 pm
Ingredients
- 2 Leeks, sliced
- 225g Potatoes, cubed
- 1 Onion, sliced
- 1tbsp Vegetable oil
- 1.2l Vegetable stock
- 150ml Double cream
- 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.
Step 3
Whizz with a hand blender or in a blender until smooth. Stir in the cream and serve.