Leek and Potato Soup
A community recipe by ioawamaNot tested or verified by Nigella.com
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Melt the butter over a low heat, add the leeks, potatoes and onions and stir until covered in butter. Season and ingredients, cover and sweat in the pan for 15 minutes on a low heat. Add the stock & milk and simmer gently for 20 minutes. When cooled, liquidize the soup, return to the pan and reheat. Add a swirl of cream and serve with croutons.
Introduction
I love this soup because it is a delicious winter warmer and easy to cook.
Ingredients
Serves: serves 4-6
- 4 leeks (washed & chopped)
- 2 medium peeled and diced potatoes
- 1 large finely chopped onion
- 1½ pints vegetable broth (or chicken stock)
- 10 fluid ounces milk
- 1 pinch of salt
- 1 pinch of pepper
Method
Leek and Potato Soup is a community recipe submitted by ioawama and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
I've found letting the soup cool in the pan and using a hand held Liquidizer thingy is much easier and less washing up afterwards.
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What 1 Other has said
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Posted by lylekk on 6th January 2014
Show more commentsThank you for sharing this recipe; I just made it, it is indeed hearty and very tasty. I was out of cream (I assume it is sour cream), so I don't have an opinion on that. I added a lot of salt and some lemon. And a piece of Greek feta cheese (the real thing) :)