British
Leek and potato soup
A smooth, comforting soup of leeks and potatoes cooked in stock and blended with milk.
- Serves 4
- Prep 15 min
- Cook 30 min
- Total 45 min
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Ingredients
8 items · serves 4- 3 leeks, trimmed and sliced
- 500 g potatoes, peeled and diced
- 1 onion, chopped
- 25 g butter
- 2 vegetable stock cubes
- 200 ml semi-skimmed milk
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Contains: milk · May contain: soy, wheat, celery, MSG (stock cube — check the label). Check product labels: brands differ.
Steps
5 steps- 1Melt the butter in a large pan and cook the leeks and onion gently for ten minutes, until soft but not browned.
- 2Add the potatoes and the stock cubes dissolved in a litre of hot water.
- 3Bring to a boil, then simmer for about twenty minutes until the potatoes are soft.
- 4Blend until smooth, stir in the milk and warm through without boiling.
- 5Season and serve with crusty bread.