Chunky leek & potato soup

Name: Chunky leek & potato soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 tsp Essential Olive Oil; 2 Waitrose Duchy Organic Onions, thinly sliced; 2 Waitrose Duchy Organic Leeks, thinly sliced; 2 clove/s Waitrose Duchy Organic Garlic, finely chopped; 2 Waitrose Duchy Organic British Potatoes, peeled and cubed; 500 ml Knorr Gluten Free Vegetable Stock Pot; 4 tbsp crème fraîche; 20 g pack chives, chopped

Blending only half the soup gives it plenty of texture, but if you prefer a smoother version, blend the whole batch.

4 out of 5 stars(10) Rate this recipe

Gluten freeVegetarianHealthyLow in saturated fat2 of your 5 a day

Serves4
CourseStarter
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tsp Essential Olive Oil
2 Waitrose Duchy Organic Onions, thinly sliced
2 Waitrose Duchy Organic Leeks, thinly sliced
2 clove/s Waitrose Duchy Organic Garlic, finely chopped
2 Waitrose Duchy Organic British Potatoes, peeled and cubed
2 x 500ml Knorr Gluten Free Vegetable Stock Pot
4 tbsp crème fraîche
½ x 20g pack chives, chopped

Heat the oil in a large saucepan. Add the onions, leeks and a splash of water, then cook over a gentle heat for 4-5 minutes until softened. Add the garlic and cook for 1 minute more.
Stir in the potatoes and stock, season, then cover and simmer for 20 minutes, or until the vegetables are tender.
Remove ½ the soup and set aside. Add the crème fraîche to the pan and, using a handheld blender, purée until smooth. Pour the reserved soup back into the pan and reheat if needed. Season well to taste. Ladle into bowls, sprinkle over the chives and serve.

Cook’s tip

To make this in a slow cooker, add all the vegetables with 750ml stock. (Slow cooker recipes often call for less liquid to begin with, as they trap steam that would ordinarily evaporate.) Cook on high for 4 hours, or low for 8 hours, until the vegetables are tender. Follow step 3, adding more stock to the blended soup if needed, then serve.

This soup is ideal for freezing. Make double quantities up until the end of step 2. Freeze in individual portions for up to 1 month. Defrost thoroughly and reheat until piping hot, then purée with the crème fraîche as above, and serve with the chives.

Typical values per serving when made using specific products in recipe