This is a versatile dish and it is easier to make than it is to spell. You can have leek and potato soup hot in the winter and cold in the summer. It is simple and delicious to make.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 3 hourshours40 minutesminutes
Servings 6servings
Ingredients
2tbsp.unsalted butter
4mediumleekswhite and light green parts only, finely chopped
5mediumpotatoespeeled and finely diced, yellow or baking potatoes are best
1mediumonionchopped
1pinchsalt and pepper
4cupschicken stock
2cupsmilkcream or condensed milk
1cupcream or non-fat plain yoghurtoptional
1tbsp.chivesfreshly chopped to garnish
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Instructions
Melt the butter over medium heat in a large heavy pot. Sauté the leeks, potatoes, onion for a minute or two and then reduce the heat to low, stirring occasionally until the leeks are softened.
Stir in the stock, bring to a boil. Cover, reduce heat to low and simmer for 20 min or until potatoes are tender. Cool for 15 minutes.
Use an immersion blender or transfer to a blender/food processor and purée until the mixture is smooth. Transfer to a bowl and stir in the milk, using as much to give you the thickness you prefer.
Cover and refrigerate for at least 4 hrs, or until chilled, or for up to 1 day.
Season to taste with salt and pepper and serve sprinkled with chives.