How to Make Leek and Potato Soup

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How to Make Leek and Potato Soup Recipe
10 Steps
Ingredients
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1
Ingredients. For a full list click the 'supplies' button below.

Ingredients. For a full list click the 'supplies' button below.

2
Peel the potatoes, and cut into 1 cm peices. Cut the onion into 1 cm pieces and slice the leeks.

Peel the potatoes, and cut into 1 cm peices. Cut the onion into 1 cm pieces and slice the leeks.

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3
Melt the butter in a pan, until it bubbles.

Melt the butter in a pan, until it bubbles.

4
Add the onion, potato and leeks and toss them in the butter until they are well coated.

Add the onion, potato and leeks and toss them in the butter until they are well coated.

5
Season with a pinch of salt and freshly ground pepper and toss again.

Season with a pinch of salt and freshly ground pepper and toss again.

6
Put a disc of greaseproof paper on top of the vegetables to keep in the steam and put on the lid. Cook over a gentle heat for 10 minutes.

Put a disc of greaseproof paper on top of the vegetables to keep in the steam and put on the lid. Cook over a gentle heat for 10 minutes.

7
Uncover the pan and discard the paper. Pour in 850 ml (1.2 litre) of vegetable stock and a handful of chopped parsley. Bring to the boil and simmer for 5 minutes.

Uncover the pan and discard the paper. Pour in 850 ml (1.2 litre) of vegetable stock and a handful of chopped parsley. Bring to the boil and simmer for 5 minutes.

8
Purée in a blender until silky smooth, taste and adjust seasoning if needed.

Purée in a blender until silky smooth, taste and adjust seasoning if needed.

9
Stir in 75 ml of milk and 75 ml of cream and mix well.

Stir in 75 ml of milk and 75 ml of cream and mix well.

10
Serve and enjoy!

Serve and enjoy!

Ingredients

50 Grams Butter 
450 Grams Leeks (white parts) 
450 Grams Potatoes  
1 Small onion 
850 Milliliters Vegetable stock (1.2 litres) 
75 Milliliters Milk 
75 Milliliters Double cream 
Handful of fresh parsley 
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