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Leek and Potato Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is the best soup of it's kind I've had by far. It's from Abel & Cole.

This is the best soup of it's kind I've had by far. It's from Abel & Cole.

Ingredients

Serves: 4

Metric Cups
  • 4 leeks (sliced)
  • 4 potatoes
  • 38 grams unsalted butter
  • 2 teaspoons oil
  • 790 millilitres chicken stock
  • ⅛ teaspoon nutmeg (grated)
  • 120 millilitres cream
  • chopped chives (to garnish)
  • 4 leeks (sliced)
  • 4 potatoes
  • 1⅓ ounces unsalted butter
  • 2 teaspoons oil
  • 28 fluid ounce chicken broth
  • ⅛ teaspoon nutmeg (grated)
  • 4 fluid ounce cream
  • chopped chives (to garnish)

Method

Leek and Potato Soup is a community recipe submitted by Pollini and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat butter and oil in a saucepan over medium high heat.
  • Add leeks and saute about 10 minutes or until softened.
  • Add potatoes, stock, nutmeg and salt and pepper to taste. Cover and simmer about 30 minutes or until vegetables are tender.
  • Cool slightly, then transfer to a blender or food processor and purée.
  • If soup is to be served hot, return to saucepan, add cream and just heat through; do not boil. Adjust seasoning if necessary.
  • If serving cold, stir in cream and chill. Garnish with chopped chives, if desired.
  • Heat butter and oil in a saucepan over medium high heat.
  • Add leeks and saute about 10 minutes or until softened.
  • Add potatoes, stock, nutmeg and salt and pepper to taste. Cover and simmer about 30 minutes or until vegetables are tender.
  • Cool slightly, then transfer to a blender or food processor and purée.
  • If soup is to be served hot, return to saucepan, add cream and just heat through; do not boil. Adjust seasoning if necessary.
  • If serving cold, stir in cream and chill. Garnish with chopped chives, if desired.
  • Tell us what you think