Leek and potato soup

Leek and potato soup

Category: Main meal | Serves: 6

Prep time: 10 minutes | Cooking time: 45-50 minutes


450g (1lb) leeks

2 teaspoons sunflower oil

1 onion, thinly sliced

350g (12oz) potatoes, scrubbed and coarsely chopped

850ml (1 1/2 pints) homemade vegetable or chicken stock

1 bay leaf

300ml (1/2 pint) semi-skimmed milk

Freshly ground black pepper, to taste

2 tablespoons chopped fresh chives, to garnish

  1. Wash leeks thoroughly under running water, then slice leeks. Heat oil in non-stick saucepan, add leeks and onion. Cover and cook gently for 8-10 minutes, or until softened, stirring occasionally.
  2. Stir in potatoes, add stock and bay leaf and bring to boil. Reduce heat, cover and simmer for 25-30 minutes or until vegetables are cooked and tender. Remove and discard bay leaf.
  3. Remove pan from heat and cool slightly, then purée mixture in blender or food processor until smooth.
  4. Return soup to rinsed-out pan. Stir in milk and season to taste with black pepper. Re-heat gently until hot, stirring. Ladle into soup bowls, garnish with a sprinkling of chives and serve with fresh crusty bread.

Nutritional information

Leek and Potato Soup