Leek and potato soup
VegetarianBudgetSoupLunch
Leek and potato soup
Soft leeks and floury potatoes blend into a simple, velvety soup.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
Gather
Ingredients
- 25 gbutter
- 400 gleeks, trimmed, thoroughly washed and sliced
- 1onion, chopped
- 500 gpotatoes, peeled and diced
- 900 mlvegetable stock
- 100 mlmilk
- ¼ tspground black pepper
Make
Method
- 1.
Melt the butter in a large saucepan. Add the leeks and onion and cook gently until soft but not coloured.
8 minutes - 2.
Add the potatoes and stock, bring to a simmer and cook until the potatoes are very tender.
20 minutes - 3.
Remove from the heat and blend carefully with a stick blender until smooth.
1 minutes - 4.
Stir in the milk and pepper, then return to a low heat until hot throughout.
2 minutes