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.
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.
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