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.
Looking for more vegetable soup recipes?
Potato and leek soup
Comfort food at its best.
- 1 hr 25 mins cooking
- Serves 4
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Ingredients
Potato and leek soup
- 1 tablespoon olive oil
- 50 gram butter
- 4 potatoes (800g), chopped coarsely
- 1 leek (500g), sliced thickly
- 300 millilitre cream
- 2 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh dill
Vegetable broth
- 2 potatoes (400g), chopped coarsely
- 2 carrots (240g), chopped coarsely
- 1 brown onion (200g), chopped coarsely
- 1 tomato (150g), chopped coarsely
- 1 stalk celery (150g), trimmed, chopped coarsely
- 1.5 litre (6 cups) water
Method
Potato and leek soup
- 1First 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.
- 2Heat 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.
- 3Blend or process soup, in batches, until smooth. Return soup to same cleaned pan, add cream; stir over medium heat until hot.
- 4Serve bowls of soup sprinkled with combined herbs and topped with croûtons. vegetable broth Combine ingredients in large
Notes
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.
