Leek and potato soup
A smooth, creamy leek and potato soup that's ready in 15 minutes and full of flavour. Make it into a meal with plenty of bread and butter.
Each serving provides 207 kcal, 3g protein, 11g carbohydrates (of which 4g sugars), 16g fat (of which 8.5g saturates), 3g fibre and 1.2g salt.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, sliced
- 225g/8oz potatoes, cubed
- 2 medium leeks, sliced
- 1.2 litres/2 pints vegetable stock
- 150ml/5fl oz double cream or crème fraîche
- salt and freshly ground black pepper
Method
Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3–4 minutes over a medium heat until starting to soften.
Add the vegetable stock and bring to the boil. Season with salt and pepper. Simmer for 10 minutes until the vegetables are tender.
Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche. Heat through and serve.
Recipe Tips
Switch the cream for low-fat crème fraîche to make this soup a bit lighter. This leek and potato soup will keep in the fridge for up to three days, but it also freezes really well. (If you are using low-fat crème fraîche, add this after defrosting.)
When frying the vegetables take care to ensure you don't burn the leeks and onions as it will make your soup slightly bitter. They should be gently softened to bring out their natural sweetness.
It's best to use either floury or all-purpose potatoes for this recipe. Waxy potatoes are harder to blend to a smooth silky consistency (and tricky to peel). The big bags of cheap potatoes sold in supermarkets are great for this recipe.
The great virtue of this recipe is its simplicity, but if you do want to zhuzh it up, try adding a garnish of chopped parsley, crispy fried bacon or chorizo. Parmesan croûtons are also delicious.
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