Ingredients Jump to Instructions ↓

  1. Ingredients (Serves 4)

  2. 1 tbsp olive oil

  3. 1 large onion, finely chopped

  4. 450 g leeks, trimmed & thinly sliced

  5. 1 clove garlic, crushed

  6. 225 g potato, peeled & diced

  7. 1 liter vegetable stock

  8. 300 ml semi-skimmed milk

  9. Salt & freshly ground black pepper

  10. Single cream & chopped fresh chives

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large pan, add the onions, leeks and garlic. Stir over a medium heat for 5 minutes then add the potato and cook for a further 5 minutes.

  2. Add the stock and bring the mixture to the boil, reduce the heat, cover and simmer for 20 minutes or until the potato is tender.

  3. Transfer the mixture into a food processor and blend until smooth. Return the soup to a pan, stir in the milk and add salt and pepper to taste. Gently reheat the soup and serve garnished with a swirl of single cream and a sprinkling of chopped chives.


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