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Leek & Potato Soup
Silky, pale and quietly perfect — leeks sweated long and slow in butter, blended with floury potatoes and finished with cream.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Yield
- Serves 4
- Difficulty
- Easy
- Era
- Timeless
Ingredients
- 4 large leeks, sliced and well washed
- 50g butter
- 500g floury potatoes, diced
- 1 litre light chicken or vegetable stock
- 150ml double cream; white pepper
- Chives, to finish
Method
- Sweat the leeks in butter under a lid for 15 minutes until completely soft — no colour.
- Add the potatoes and stock; simmer 20 minutes until the potatoes collapse.
- Blend until completely smooth, pass through a sieve if you’re being grand.
- Stir in the cream, season with salt and white pepper, and serve with snipped chives.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.