potato and leek soup

Potato & Leek Soup

Authordanieldiver
RatingDifficultyBeginner

Soups are usually very inexpensive to make, and this potato and leek soup is no exception. A rich velvety soup that is hearty and filling. Ideal for lunches or a first course. A hunk of crusty bread and butter and it's an entire meal.

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potato and leek soup
Yields1 Serving
 3 Leeks
 1 Knob of butter
 Glug of olive oil
 500 g Potato, peeled and cut into large cubes
 1 tsp Celery salt
 1 l Chicken/Vegetable Stock
 Salt & Pepper, to taste
 125 ml Double cream, plus extra for servingOptional
 Cooked streaky bacon, chopped for serving Optional
1

Trim the papery dark green parts of the leeks and discard. Slice the leeks in half lengthways and slice finely. Add to a colander and rinse under cold running water, to remove any dirt.

2

Heat the oil and butter over a medium high heat. Add the leeks and cook for 6 - 7 minutes until a soft green tangle. Stir in the celery salt, add the potatoes and pour in the stock bring to a boil then reduce heat and simmer for 15 - 20 minutes until the potatoes are tender and soft.

3

Blend the soup using a stick blender. Stir in the double cream and season to taste with salt and pepper. Ladle into bowls and sprinkle with bacon bits and add a swirl of cream.

Ingredients

 3 Leeks
 1 Knob of butter
 Glug of olive oil
 500 g Potato, peeled and cut into large cubes
 1 tsp Celery salt
 1 l Chicken/Vegetable Stock
 Salt & Pepper, to taste
 125 ml Double cream, plus extra for servingOptional
 Cooked streaky bacon, chopped for serving Optional

Directions

1

Trim the papery dark green parts of the leeks and discard. Slice the leeks in half lengthways and slice finely. Add to a colander and rinse under cold running water, to remove any dirt.

2

Heat the oil and butter over a medium high heat. Add the leeks and cook for 6 - 7 minutes until a soft green tangle. Stir in the celery salt, add the potatoes and pour in the stock bring to a boil then reduce heat and simmer for 15 - 20 minutes until the potatoes are tender and soft.

3

Blend the soup using a stick blender. Stir in the double cream and season to taste with salt and pepper. Ladle into bowls and sprinkle with bacon bits and add a swirl of cream.

Potato & Leek Soup

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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