Leek and Potato Soup

SOMETHING ELSE?

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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

How are you getting on with your new year resolutions?

The most common resolution in the new year is to start a diet, and I know our recipes don’t tend to be very forgiving but perhaps this particular one can help. On these cold nights there’s nothing I crave more than a hot bowl of soup. This classic leek and potato soup is so simple and quick to prepare i’m surprised it’s taken us that long to make some.

Ingredients

  • 4 Leeks
  • 4 Potatoes
  • 1 Small Onion
  • 1 litre Vegetable Stock Broth
  • 1 Garlic Clove
  • 1 tbsp Butter
  • 250ml Double Cream
  • Fresh Coriander
  • Salt
  • Pepper

Method

1, In a large casserole dish, melt a large tablespoon of butter and gently fry the leek, garlic and onions until they soften.

2, Dice your potatoes into small chunks and cover all your ingredients with the vegetable broth, seasoning with salt and pepper. Cook until the potatoes soften completely.

3, When ready, blend all your ingredients together and  leave in the pot to stew for a further 5 – 10 minutes. Add in the cream, leaving a bit in the tub for decoration.

4, Finally, serve, swirling the remaining cream over the top and sprinkle over with a few chopped up coriander leaves.

Leek and Potato Soup

Leek and Potato Soup

5 from 1 vote
This classic leek and potato soup is so simple and quick to prepare i’m surprised it’s taken us that long to make some.
Cook Time30 mins
Total Time30 mins
Course: Soup
Cuisine: british, Gibraltar
Servings: 4
Author: Mama Lotties

Ingredients

  • 4 Leeks
  • 4 Potatoes
  • 1 Small Onion
  • 1 litre Vegetable Stock Broth
  • 1 Garlic Clove
  • 1 tbsp Butter
  • 250 ml Double Cream
  • Fresh Coriander
  • Salt
  • Pepper

Instructions

  • In a large casserole dish, melt a large tablespoon of butter and gently fry the leek, garlic and onions until they soften.
  • Dice your potatoes into small chunks and cover all your ingredients with the vegetable broth, seasoning with salt and pepper. Cook until the potatoes soften completely.
  • When ready, blend all your ingredients together and leave in the pot to stew for a further 5 – 10 minutes. Add in the cream, leaving a bit in the tub for decoration.
  • Finally, serve, swirling the remaining cream over the top and sprinkle over with a few chopped up coriander leaves.
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

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Lourdes Sanchez

WONDERFUL

Moira Aguilera

Done and it is lovely! Thanks

Thanks Moira! x

Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

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