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Chunky leek and potato soup
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Olive oil spray
1 large onion, thinly sliced
2 medium leeks, thinly sliced
2 garlic cloves, finely chopped
2 medium potatoes, peeled and cubed
2 x 500ml Cooks’ Ingredients vegetable stock
4 tbsp half-fat crème fraîche
2 tbsp chopped chives
1. Spritz a large saucepan with olive oil. Add the onion, leeks and a splash of water and cook over a gentle heat for 4-5 minutes until softened. Add the garlic and cook for another minute.
2. Stir in the potatoes and stock, then cover and simmer for 20 minutes or so, until the vegetables are tender.
3. Remove half of the soup and set aside. Add the crème fraiche to the pan and, using a handheld blender,purée until smooth. Pour the reserved soup back into the pan.
4. Ladle into bowls, sprinkle over the chopped chives and 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. Purée with 4 tbsp creme fraîche as in step 3, sprinkle with 2 tbsp chopped chives and serve.
Typical values per serving:
This recipe was first published in January 2013.
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