Leek and potato soup


Leek and potato soup

Our oven is on the blink, so we’ve been making lots of soup. Here’s a simple one that only takes 30 minutes. The good thing is it lasts and lasts (sure there comes a point when its like – ‘soup… again!’ but – its good for now).

Frugal and filling, leek and potato soup is a classic winter warmer.



Preparation method

  1. Trim and slice the leeks in thin rounds. Rinse in a colander under cold water.
  2. Peel the potatoes and cut into chunks.
  3. Melt the butter in a pan and gently sauté the onion and garlic.
  4. Add the leek, potatoes, bay leaf and thyme. Season.
  5. Cover with the water and bring to the boil.
  6. Simmer for 12 minutes until the potatoes and leeks are tender.
  7. Remove the bay leaf.
  8. Just before serving add the milk and cream and stir over a low heat, check the seasoning.
  9. Serve in bowls and sprinkle with the chives.


Original recipe here, courtesy of the BBC.


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