Prep 20 mins
Cook 50 mins
Another hearty Scottish soup
- 4 large leeks
- 2 medium potatoes, peeled and sliced
- 1 medium onion, chopped finely
- 30 fluid ounces low-fat chicken broth
- 10 fluid ounces milk
- 2 ounces butter
- 2 tablespoons table cream
- 1 1⁄2 teaspoons fresh snipped chives (or chopped parsley)
- black pepper
- Trim off tops and roots of leeks, discard tough outer layer.
- Split lengthways and chop finely, wash and drain.
- In a large saucepan, gently melt the butter; add the leeks, potatoes and onion.
- Stir to coat the veggies well in the butter.
- Season with salt and pepper.
- Cover pan and let vegetables sweat over very low heat for about 15 minutes or so.
- Then add the chicken stock and milk, bring to simmer and leave simmering gently for further 20 minutes or until veggies are soft.
- Then either liquidize or puree in a food processor or blender.
- Return to pan and reheat gently, check seasoning as required.
- Stir in chives (or parsley).
- Add a swirl of cream just before serving.
This soup was lovely. It is easy to make and the consistency is perfect. The chives really add to the flavour. My main course landed up in the fridge as my husband and I filled up on the soup!
I made this tonight for dinner. It was very good. The flavors blend well together and after it is blended, it has a nice thick, creamy consistancy. It tastes very good as is and would also be good with cheese or sour cream. (kind of like a baked potato soup) Thanks for another great recipe,Mille®!
This was awesome! I followed ingredients exactly, but used red onion and did not add cream before serving. I did not blend or puree either, we liked it chunky and added some white pepper and fresh cracked black pepper before serving. I found by letting it sit on the stove for awhile, heat turned off, the flavors just multiplied, will make even better leftovers tomorrow, what little is left! Super simple, this is a new favorite soup in our house now! Thanks for this simple DELICIOUS recipe!