Ingredients
- 60gr/2oz Butter; shopping list
- 500g/1lb Leeks - sliced shopping list
- 500g/1lb Potatoes - sliced and cubed shopping list
- 1litre/2pints chicken stock shopping list
- Optional: 250 ml/8fl oz Crème Fraiche (or Double Cream) shopping list
- 1 Bay Leaf shopping list
- 2tbsp flat leaf Parsley - finely chopped shopping list
- Salt and freshly ground black pepper shopping list
How to make it
- Melt butter in large pot;
- Add Leeks - low medium heat - cook, stirring frequently, for some 5 minutes or so;
- Add Potatoes, Stock and Bay Leaf, increase heat to high, and bring to boil;
- Reduce heat, cover and simmer for some 20/25 minutes or until vegetables are tender:
- If using, add the cream to thickness and consistency required and heat through;
- Remove from heat and “Blitz” with a blender;
- Return on low heat, season and check flavour and thickness;
- If a little thick, add a little water/milk to dilute and heat through again;
- Remove bay leaf, garnish with parsley and serve.
People Who Like This Dish 12
- Arlobster Nowhere, Us
- reviews Anycity, Anystate
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- BuckwheatQueen Chaos Central, Currently Between Countries
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- notyourmomma South St. Petersburg, FL
- Karen_B Omaha, NE
- NPMarie Magalia, CA
- Plus 2 othersFrom around the world!
The Rating
Reviewed by 2 people-
28/09/2015
Delicious! I added some Ham and peas to this at the end of cooking, perfect combo and easy to make! More info here: Potato And Leek Soup
Cosmicmother
in Western loved it
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This soup is so good and comforting in cold weather. The addition of leeks just adds that extra - I did add the Creme Fraiche - rich and creamy deliciousness!!
Karen_B
in Omaha loved it
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