Creamy Potato And Leek Soup
Creamy Leek and Potato Soup is a comforting and velvety dish that is perfect for chilly days. The subtle sweetness of leeks combines with hearty potatoes in a rich vegetable stock base, enhanced by a swirl of luxurious double cream. This indulgent soup is a delightful starter or a satisfying meal on its own when paired with a slice of warm crusty bread.
— Constant Cookbook
Ingredients
- 1 tbsp vegetable oil
- 2 leeks, sliced
- 2 medium sized potatoes, peeled and cubed
- 1 onion, finely diced
- 1.2 ltr vegetable stock
- 150ml double cream
- Salt and ground black pepper to taste
Instructions
- Heat oil in soup pan. Add leeks, potato and onion. Fry for 3/4 minutes until slightly softened.
- Add vegetable stock and bring to the boil. When vegetables are tender add salt and pepper to taste.
- Remove soup from the hob and, using a liquidiser or blender, liquidise the soup until it is smooth.
- Return the pan to the heat. Stir in the cream and heat through.
- Serve piping hot with bread and butter.
Yield
Serves 4
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