Chunky Leek and Potato Soup
Ingredients
- 3 leeks
- 600 g floury potatoes
- 1 onion
- 2 garlic cloves
- 1200 ml vegetable stock
- 30 g butter
- 100 ml double cream
- 15 g fresh chives
Nutrition (per serving)
- Calories
- 340 kcal
- Protein
- 6.8 g
- Carbohydrate
- 32.9 g
- of which sugars
- 7.4 g
- Fat
- 19.3 g
- of which saturates
- 11.7 g
- Fibre
- 6.5 g
- Salt
- 2.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large saucepan over a medium heat. Slice the leeks and onion and soften in the butter for 8 minutes, stirring occasionally.
- 2
Add the crushed garlic and cook for a further minute until fragrant.
- 3
Peel and chop the potatoes into rough 2cm chunks, add to the pan and pour over the stock. Season well with salt and white pepper.
- 4
Bring to the boil, then reduce the heat and simmer for 20 minutes until the potatoes are completely tender.
- 5
Use a potato masher to roughly crush the soup, leaving some chunks for texture. Stir in the double cream and warm through.
- 6
Ladle into bowls and finish with snipped fresh chives and a crack of black pepper.
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