Leek & potato soup







Cook Time

60-70 Min


  • 50g/2oz butter
  • 450g/1lb leeks, trimmed and finely sliced
  • 700g/1 1⁄2lb potatoes, roughly chopped
  • 900ml/1 1⁄2pt vegetable stock
  • 4 sprigs of fresh rosemary
  • 450ml/3⁄4pt milk
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons crème fraîche
  • salt and ground black pepper
  • Melt the butter in a large saucepan, add the leeks and sweat gently for 5 minutes, stirring frequently.
  • Add the potatoes, stock, rosemary and milk. Bring to the boil, then reduce the heat, cover and simmer gently for 20–25 minutes until the vegetables are tender. Remove from the heat.
  • Cool for 10 minutes. Discard the rosemary, then pour into a blender or food processor, and purée until smooth. Return to a clean pan, and stir in the parsley and crème fraîche. Season to taste. Reheat gently and serve.
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