Prep 10 mins
Cook 40 mins
A lovely creamy soup, perfect on a cold day.
- 1 ounce butter
- 2 large leeks
- 8 ounces potatoes (diced)
- 1 onion
- 750 ml chicken stock
- 300 ml milk
- salt and pepper
- Melt butter in a large saucepan, add leeks, potatoes and onion, stir well to coat with the butter. Cover tightly with a piece of grease proof paper and cook on a low heat stirring frequently for about 15 mins until softening but not colouring.
- Add stock and milk and season with salt and pepper. Bring to the boil and simmer gently for about twenty mins until vegetables are tender.
- Transfer soup to a food processor or blender and blend until smooth.
- Serve and enjoy!
Fabulous! The ingredients are so ordinary, but they come together to make an extraordinary, thick creamy soup. I made this just as written, using fat free half and half for the milk. I pureed it and lleft about 1 cup unpureed just for a little texture. Loved the velvet-like texture. Thanx for sharing!
I followed the recipe but I didn't process till smooth, as we like it like that, but it was still very creamy, a very nice soup lovley now that leek's are in season. I will make this again, it's the kind of soup that you just love on a cold day for lunch with some nice bread. Made for PAC Fall 09
I sauteed the leeks and onion until soft, added potatoes and the stock, simmered until done. In a frypan I carmelized some of the leeks in butter and after blending the mixture I added it to the soup to enhance the flavour. A nice creamy, mild tasting soup.