Potato and leek soup

Comfort food at its best.
potato and leek soup with croûtons
1H 25M

Potato and leek soup is a classic combination, and together they make a tasty, creamy soup that’s perfect comfort food for lunch on a crisp, cold day.

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Vegetable broth


1.First make vegetable broth. Put all ingredients in a saucepan; bring to the boil. Reduce heat; simmer, uncovered, 20 minutes. Strain broth through muslin- lined sieve or colander into large heatproof bowl; discard solids.
2.Heat oil and butter in same cleaned pan; cook potato and leek, covered, 15 minutes, stirring occasionally. Add broth; bring to the boil. Reduce heat; simmer, covered, 15 minutes. Cool 15 minutes.
3.Blend or process soup, in batches, until smooth. Return soup to same cleaned pan, add cream; stir over medium heat until hot.
4.Serve bowls of soup sprinkled with combined herbs and topped with croûtons. vegetable broth Combine ingredients in large

You can make your own croûtons by cutting thickly sliced bread into cubes and cooking with a little butter or olive oil in a fry-pan over a medium-low heat, turning occasionally until they’re golden all over.


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