We want you to have a great experience on our website.

To give you the best online experience, we've added a bunch of new features to our website. Unfortunately, because you're viewing it on an old browser, Internet Explorer, you can't make the most of them. But that’s easy to fix – click here for tips on updating your browser.

Upgrade your browser
Back to recipes

Leek & Potato Soup

By Food Magazine
Serves 6

Ingredients

  • 50g Butter
  • 6 Leeks, washed thoroughly in cold water and sliced
  • 4 medium-sized Potatoes, peeled and cut into small cubes
  • 1 Onion, finely chopped
  • 2 cloves Garlic, finely chopped
  • 1 sprig Thyme
  • 1 Bay Leaf
  • 1L of Vegetable or Chicken stock
  • salt and freshly ground black pepper
  • sour cream to serve
Buy these ingredients now

Method

Heat the butter in a large, heavy-based saucepan or stockpot. Add the leeks, potato, onion and garlic. Cover and cook over a very low heat for about 10 minutes, stirring often.

Add the thyme, bay leaf and stock. Simmer uncovered for about

20 minutes, or until the potato is tender. Remove the thyme and bay leaf and allow the soup to cool slightly before puréeing in batches in a food processor.

Season to taste with salt and freshly ground black pepper. Return the soup to the pan and reheat gently – do not bring to a boil.

Serve with a dollop of sour cream and a sprinkling of chopped chives.

Courtesy of Food Magazine. Recipe by Bernadette Hogg. Photography by Shaun Cato-Symonds.

Tips

Loading the player...

How to Chop an Onion

Serves 6

Ingredients

  • 50g Butter
  • 6 Leeks, washed thoroughly in cold water and sliced
  • 4 medium-sized Potatoes, peeled and cut into small cubes
  • 1 Onion, finely chopped
  • 2 cloves Garlic, finely chopped
  • 1 sprig Thyme
  • 1 Bay Leaf
  • 1L of Vegetable or Chicken stock
  • salt and freshly ground black pepper
  • sour cream to serve
Buy these ingredients now

Related Recipes