Potato & Leek Soup
Easy
Introduction
This traditional soup can be dressed up in an instant with a sprinkle of crispy bacon shards on top.
Ingredients
- 30g butter
- 5 leeks, finely sliced
- 1 onion, finely chopped
- 4 potatoes
- 1 clove of garlic, minced
- 1.3 litres chicken stock (or vegetable stock)
- 100ml milk
- Salt and black pepper
- Single cream for serving
TO SERVE:
Method
- 1. Heat the butter in a large pan. Add the leeks, onion, potato and garlic and cook gently for 15 minutes making sure the vegetables do not brown.
- 2. Add in the stock and the milk and cook until potatoes are soft (approx 15minutes). Season with salt and pepper.
- 3. Blend the soup using a processor or hand blender until smooth.
- 4. Divide into bowls, drizzle with cream and garnish with parsley.
