Leek and Potato Soup


  • 1 large potato (peeled & diced)
  • 1 white onion (chopped)
  • 1 garlic (minced)
  • 1 leek
  • 600ml stock
  • 60g butter
  • 60ml Cream
  • Salt and pepper
  • Sprig parsley
  • Medium pastry roll


  1. Using only the white end up to the where it turns green. Reserving a small piece sliced thinly then blanch it for garnish. Roughly cut the remainder into 10cm pieces
  2. Melt the butter in a saucepan over a medium heat
  3. Add the onions, leeks, celery, garlic and potato then sweat them for about 5‐7 minutes.
  4. Pour the stock into the saucepan, bring to the boil then reduce the heat and simmer until the ingredients are thoroughly cooked ‐ about 10 to 15 minutes.
  5. Pour into a blender and blend until smooth and silky
  6. Add the cream to make the soup velvety
  7. Season to taste with salt and pepper
  8. Slice the piece of reserved leek very thinly and add it with some roughly chopped parsley.

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