Total Time
Prep 5 mins
Cook 20 mins

Quick, creamy and lovely

Ingredients Nutrition

  • 2 large leeks, sliced
  • 1 small potato, diced
  • 1 medium carrot, sliced
  • 25 g butter
  • 2 pints vegetable stock
  • 14 pint double cream (heavy)


  1. Heat butter and sauté vegetables for 5 minutes.
  2. Add stock, bring to boil.
  3. Cover and simmer for 20 minutes.
  4. Liquidise and add cream, reheat if needed.
Most Helpful

Great, quick and easy soup. Great on a snowy afternoon.

Maryland Jim January 24, 2012

Yummy! I had 3 large leeks, so I used all of them. This was so easy to make. I used fat free half and half in place of the heavy cream, and I still got a nice silky, creamy texture. Thanx for posting.

*Parsley* December 01, 2007

This was a delicious soup even though I used 1/2 pint 1% milk instead of cream and cut the stock to 1 3/4 pints - added pepper. Thanks for a lovely lunch PCB

Bergy May 29, 2007