Leek And Potato Soup

In: Starters

Submitted by Karen




  • 6 Leeks
  • 7 Potatoes
  • 2 Onions
  • 3 tablespoons Extra Virgin Olive Oil
  • 1.5 litres Vegetable Stock
  • 200 ml Double Cream


  1. Peel and wash the leeks and chop into centimetre rounds.
  2. Peel the potatoes and chop into centimetre cubes.
  3. Chop the onion
  4. Use a large pan over a medium heat. Heat the olive oil and then add the onions, leeks and potatoes. Sauté for a good five minutes.
  5. Pour in the stock (there should be enough to just cover the vegetables). Simmer for 20 mins.
  6. Blend with a hand blender and add some salt and pepper.
  7. Blend in the double cream and then taste to check the seasoning. Add more salt and pepper as required.
  8. Heat through again and serve.