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Comforting Leek and Potato Soup

A hug in a bowl! One of my little boy’s favourite soups. It’s really easy to do and full of nourishing ingredients. If you are vegetarian replace the chicken stock with vegetable stock. Dieters can replace the cream with low fat Greek yoghurt or low fat creme fraiche. If you have dairy intolerances or are vegan leave out the cream and milk. If you are omitting the milk simply increase the stock by 200ml. Delicious served with slices of generously buttered brown bread (vegans and dieters look away!)

Serves 4

What You Need

2 large leeks (washed and finely chopped)
1 large potato (peeled and cut into a large dice)
2 cloves garlic (peeled and finely chopped)
1 medium onion (chopped)
1 pint chicken or vegetable stock
1 tsp fresh thyme leaves
1 tablespoon double cream or creme fraiche
Salt and pepper to taste
200ml milk
20g butter

How To Make It

1. In a large saucepan melt the butter on a medium heat add the onions and garlic and fry until soft
2. Add leeks and potato. Fry for 3-5 minutes or until the leeks are soft
3. Add the thyme, salt, pepper and stock. Cover and simmer for 20 minutes or until the potatoes are very soft
4. Remove from heat and add the cream and milk. Stir until mixed
5. Blend until smooth
6. Serve in bowls and garnish with chopped chives
7. Enjoy!