Cream of Leek and Potato Soup

Saucepan, Immersion Blender (or Blender/Food Processor)

10 minutes

35 minutes

French

Creamy, Comforting, Leeks, Potatoes

Main Course

Simmering

Vegetarian/Vegan (if using vegetable stock)

1

2 tablespoons of butter

1 large leek (white part only), thinly sliced

2 cloves of garlic, minced

1 large potato, peeled and diced into small cubes

500 ml vegetable stock or chicken stock

200 ml double cream or heavy cream

Salt and pepper to taste

Heat the butter in a large saucepan over medium heat. Add the leeks and garlic and cook for 5 minutes until softened.

Add the potatoes and stir to combine. Pour in the stock and bring to a boil. Reduce the heat to low and simmer for 15 minutes until the potatoes are tender.

Remove from heat and use an immersion blender to blend the soup until smooth. Alternatively you can transfer it to a blender or food processor to blend it until smooth.

Return the soup back to the saucepan over low heat and stir in the cream until combined. Season with salt and pepper to taste. Simmer for 5 minutes until heated through before serving.

Calories – 350 kcal, Fat – 15 g, Carbohydrates – 40 g, Protein – 8 g

This Cream of Leek and Potato Soup is a comforting dish that combines two classic ingredients into one delicious soup! It’s easy to make with just a few simple ingredients, ready in under 30 minutes!

5

The region of Normandy is known for its calvados, an apple brandy often used in cooking.