UKlunchvegetarian
Leek and Potato Soup
Total Time
35 min
Prep / Cook
10 / 25 min
Serves
4 people
Ingredients
- 1 pinch Salt and pepper to taste
- 50 g Butter
- 1 litre Vegetable stock
- 500 g Potatoes
- 4 Leeks
- 100 ml Double cream
Instructions
- 1
Melt the butter in a large saucepan.
- 2
Add the leeks and cook for 5 minutes until softened.
- 3
Add the potatoes and stock.
- 4
Bring to the boil, then simmer for 15-20 minutes until the potatoes are tender.
- 5
Blend the soup until smooth.
- 6
Stir in the cream and season to taste.
- 7
Reheat gently before serving.
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