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Leek-Potato-Soup

Leek & Potato Soup

A simple soup that will never go out of fashion, with its classic garnish of cream and chives. Try making this tasty and trustworthy Leek & Potato Soup. For more delicious recipes visit the Dairy Diary Recipe Collection.

Leek-Potato-Soup

Ingredients

Butter 25g (1oz)

Leeks 2, trimmed and sliced

Onion 1 small, peeled and chopped

Potatoes 350g (12oz), peeled and thinly sliced

Chicken stock 600ml (1 pint)

Salt and freshly ground black pepper

Ground nutmeg or mace 1⁄4 tsp

Double cream 4–6 tbsp

Snipped chives to garnish (optional)

Instructions

1

Melt the butter in a large saucepan and gently fry the leeks and onion for 7–10 minutes without browning.

2

Add the potatoes, chicken stock, salt, pepper and nutmeg or mace. Bring to the boil, then cover and simmer for 20–30 minutes until the vegetables are tender.

3

Whizz the soup with a stick blender. Ladle into warmed bowls and add a swirl of cream and a sprinkle of chives, if using.

Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)

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