Peppered Potato Soup
This creamy leek and potato soup is a comforting classic that combines the earthy flavors of leeks and potatoes with a touch of freshness from herbs. The velvety texture and subtle sweetness of the leeks make this soup a soothing and satisfying dish perfect for chilly evenings or anytime you need a warm bowl of goodness.
— Constant Cookbook
Ingredients
- 25g butter
- 1 large leek , sliced and washed
- fresh thyme sprigs, 3 bay leaves and parsley stalks tied into a bundle
- 450g (2 medium) floury potatoes , chopped into chunks no larger than a walnut
- 800ml chicken or vegetable stock
- 3 tbsp double cream
- chopped parsley , to serve
Instructions
- Heat the butter in a medium saucepan until sizzling then add the leeks and herbs and sweat gently for 5 mins until soft. Stir the potatoes into the leeks and season with a little salt and lots of freshly ground pepper.
- Pour over the stock and simmer for 10 – 15 mins until the potatoes are on the brink of collapse. Take the tied herbs out of the soup and discard. Stir the cream into the soup off the heat then using a hand blender blitz the soup until smooth. Ladle into bowls and scatter with parsley.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 279 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 9.4 grams protein
- Sodium Content: 0.6 milligram of sodium
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