Ingredients Jump to Instructions ↓

  1. Serves 4

Instructions Jump to Ingredients ↑

  1. Slice just the white parts of the leeks and keep the green stalks aside. Peel and slice the potatoes. Melt butter in a pan and in the add leeks and potatoes. Cook gently so that the potatoes do not get browned. After about 10 minutes, add the stock. Bring to boil and then simmer gently for about 30 minutes till the vegetables are soft. Use a blender to liquidize the soup. Turn the soup back into the pan and simmer for another 10 minutes. Just before serving, mix in the cream and seasoning to taste. Garnish each soup bowl with the chopped chives, parsley or tarragon.


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