Classic Leek and Potato Soup

Recipe by JoyfulCook
READY IN: 1hr
YIELD: 8 Bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the leeks, pat dry and cut into small dice. Dice onions and potatoes, set to one side.
  • Heat the butter in a large saucepan, add the leaks and onions and cook gently, stirring for 2-3 minutes.
  • Add stock and bring to the boil, simmer for 30 minutes then add the diced potatoes and simmer for a further 10 minutes.
  • Cool slightly and and blend about 25% only for a few seconds, return to the pan, stir, adding salt and pepper to taste.
  • Will keep for 2-3 days in the fridge, and freezes well.
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