Hearty Leek & Potato Soup

Recipe by Marychef
READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and chop the potatoes into half inch cubes.
  • Wash and chop the leeks, celery and scallions. They don't have to be chopped finely but not too chunky. Mince or finely chop the garlic.
  • In a large saucepan, melt the butter and add all of the vegetables. Over a medium heat, stir until the veg is coated in butter, then put the lid on and leave to sweat for ten minutes, stirring occasionally, until the butter is absorbed.
  • Add the stock, season, and simmer for 20 minutes or until the potatoes are good and soft.
  • Remove from the heat and blend thoroughly. Add the cream and stir well.
  • You can either then put back onto the heat until steaming hot (do not let it boil) and serve, or cool and reheat later, or freeze.
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