Comber Potato and Leek Soup
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Ingredients
- 500 g new potatoes
- 3 leeks, sliced
- 1 onion
- 1000 ml vegetable stock
- 30 g butter
- 80 ml double cream
Nutrition (per serving)
- Calories
- 285 kcal
- Protein
- 5.5 g
- Carbohydrate
- 26.8 g
- of which sugars
- 7.5 g
- Fat
- 16.9 g
- of which saturates
- 10.1 g
- Fibre
- 4.9 g
- Salt
- 2.07 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 pan and cook the sliced leeks and chopped onion for 10 minutes until soft.
- 2
Chop the new potatoes and add to the pan with the vegetable stock. Bring to the boil, then reduce to a simmer and cook for 20 minutes until the potatoes are tender.
- 3
Blitz with a stick blender until smooth.
- 4
Stir in the double cream and warm through gently.
- 5
Season to taste and ladle into bowls.
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