Creamy potato and leek soup recipe
This hearty, creamy, filling soup pairs perfectly with salt beef bannocks or warm, crusty bread.
Servings: 6 people
Calories: 325kcal
Equipment
- knife
- large saucepan
- hand blender
Ingredients
- 2 tbsp butter
- 300 grams leeks sliced
- 1 large onion coarsely chopped
- 600 grams potatoes peeled and cubed
- 1 litre chicken stock
- 250 ml double cream
- 300 ml full fat milk
- Shetland sea salt to taste
- freshly ground black pepper to taste
- chives or thyme or parsley, to garnish
Instructions
- Peel 600 grams potatoes and cut into one-inch size pieces.
- Trim 300 grams leeks reserving the green tops for soup stock and slice the whites. Coarsely chop 1 large onion.
- Heat 2 tbsp butter in a medium-sized saucepan over medium heat and add the onion and leeks.
- Cook for ten minutes, or until the onions and leeks soften. Do not allow them to brown.
- Add the potato and 1 litre chicken stock.
- Bring to the boil, reduce the heat and simmer for 25 minutes, until the potatoes are tender. Do not overcook, as this will affect the flavour.
- Remove from the heat and blend until smooth with a hand blender.
- Add 250 ml double cream and 300 ml full fat milk and heat over a low flame.
- Season to taste with Shetland sea salt and freshly ground black pepper.
- Serve garnished with chopped chives, parsley or thyme leaves.
Video
Notes
How long will potato and leek soup keep in the fridge?
This recipe will keep for 3 days, covered, in the fridge.Can you freeze potato and leek soup?
This recipe does not freeze well.Nutrition
Calories: 325kcal | Carbohydrates: 30g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 88mg | Potassium: 646mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1646IU | Vitamin C: 28mg | Calcium: 132mg | Iron: 2mg