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Leek & Potato Soup
Rated 5.0 stars by 1 users
Category
Soups
Cuisine
British
Author:
Emily Davenport
Servings
4-6 servings
Prep Time
10 minutes
Calories
232
A simple soup that will never go out of fashion, with its classic garnish of cream and chives. Try making this tasty and trustworthy Leek & Potato Soup. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Butter 25g (1oz)
- Leeks 2, trimmed and sliced
- Onion 1 small, peeled and chopped
- Potatoes 350g (12oz), peeled and thinly sliced
- Chicken stock 600ml (1 pint)
- Salt and freshly ground black pepper
-
Ground nutmeg or mace tsp
-
Double cream 4-6 tbsp
- Snipped chives to garnish (optional)
Directions
Melt the butter in a large saucepan and gently fry the leeks and onion for 7-10 minutes without browning.
Add the potatoes, chicken stock, salt, pepper and nutmeg or mace. Bring to the boil, then cover and simmer for 20-30 minutes until the vegetables are tender. Whizz the soup with a stick blender. Ladle into warmed bowls and add a swirl of cream and a sprinkle of chives, if using.
Nutrition
Calories 232, Fat 17 grams, Saturated Fat 11 grams
