Leek and potato soup

Leek and potato soup created by bonitabanana

Ready In:
50mins
Serves:
Yields:
Units:

ingredients

directions

  • in a large saucepan put some olive oil and the cleaned and chopped vegetables, sweat them slowly for about 20 minutes until they are cooked.
  • Make up the stock, to how much soup you require and add to veg.
  • Cook a little longer, making sure the veg is all cooked.
  • Zap it all with a hand blender and check seasonings.
  • It shouldn't need salt as the stock will have salt.
  • Eat with crusty bread.
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RECIPE MADE WITH LOVE BY

@ann teapot
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  1. bonitabanana
    Leek and potato soup Created by bonitabanana
    Reply
  2. Scoob
    This is my family's favourite soup. It's absolutely brilliant. I add a little worcester saucer and a little oregano and instead of blitzing it all, I mash it with the potato masher. That way, after you've dipped your crusty bread in, you're left with some mashed potato at the bottom of the bowl. Yum yum!! A fantastic soup that warms your insides on a cold day. Thank you so much for this recipe!
    Reply
  3. wlossing07
    I can't believe I've never written a review for this! I've made this recipe several times, it's the only one my family likes-which is funny since there are no set amounts! Turns out great every time though! Thank you for sharing this wonderful recipe.
    Reply
  4. bernadine.green1
    Made this for my husband who raved about it for days. I also added two rashers of bacon, perhaps an unusual addition, but luckily a successful one. Fantastic, great tasting and easy recipe.
    Reply
  5. Mirj2338
    Absolutely excellent soup! I used about 5 potatoes and 5 large leeks, 3 huge cloves of garlic and added half a handful of fresh dill. I zapped it all with my immersion blender and to really make this orgasmic added a cup of heavy cream. Totally worth the calories. Served this as part of a special birthday dinner, and it was declared the best part of the meal! Thanks Ann, this one's a winner!
    Reply
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