Leek and Potato Soup
Author: ZEoN23Y0U0Y
Leek and Potato soup is so easy to make and is wonderful on a chilly winter’s day.
  • 450 g (1 lb) leeks, sliced
  • 450 g (1 lb) potatoes, peeled and diced
  • 1 litre (40 fl oz) vegetable or chicken stock
  • 200 ml (8 fl oz) milk
  • 1 medium onion, chopped
  • 1 garlic clove, crushed
  • 2 tbsp butter or margarine
  • Salt
  • Pepper
  • Large pinch of sage or thyme (or both)
  • Cream to garnish (optional)
  • Chives to garnish (optional)
  1. Melt the butter in a large pan. Add the leeks, onion, potatoes and garlic. Stir well then cover and cook over a low heat for 10 minutes.
  2. Pour in the stock and the milk. Season with salt, pepper and herbs (if desired). Simmer gently for 15 minutes then allow to cool slightly.
  3. Process the soup using a processor, hand blender or potato masher. Bring back to the boil and serve.
Calories: 256 Fat: 8.0 Sugar: 9.1 Fiber: 5.2 Protein: 6.4 Cholesterol: 20.7
Titli's Tips
Add a swoosh of cream or creme fraiche and garnish with some chopped chives to serve.

To give a different texture to the soup follow the recipe without adding the potatoes. Process the soup then add the potatoes in and cook for about 15 minutes until the potatoes are tender.

This soup freezes well.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/leek-and-potato-soup