Leek and Potato Soup
13 September 2012
This delicious soup is so easy to make - but always impresses - for even more flavour - soften the onions and leeks in butter instead of oil...
1 tbsp vegetable oil
1 onion sliced
8 oz potatoes, cubed
150ml double cream or
2 pints vegetable stock
2 medium leeks
Salt and freshly ground pepper
Heat oil in a large pan and add the onion, potatoes and leeks.
Cook for 3-4 minutes until starting to soften.
Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.
Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraiche, heat through and serve.