Leek and Potato Soup

Method

1. Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.

2. Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.

3. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crè Fraîhe, heat through and serve.

Ingredients

Double Cream Or Crème Fraîche 150ml/5fl Oz
Vegetable Stock 1.2 Litres/2 Pints
Medium Leeks.sliced 2
Potatoes. Cubed 225g/8oz
Onion Sliced 1
Vegetable Oil 1 Tbsp
Salt And Freshly Ground Black Pepper

Hints 'n' Tips

Comments

Leave a Comment:

login to leave comments
Taste Blog

The poor dandelion gets a lot of bad press. They’re either ruining someone’s lawn or sprouting up through gaps in paths. But to those foodies in the know, dandelions are a blessing in disguise. Th... keep reading

Accompaniment

Nederburg Cabernet Sauvignon Rose

This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.