Leek and Potato Soup

Ingredients

  • 5 medium leeks (whites) finely sliced
  • 2 medium onions, finely sliced
  • 100g unsalted butter
  • 3 potatoes (floury) peeled and sliced
    1/4 cup roughly chopped parsley leaves
  • 1.5 litres chicken stock
  • 200 ml cream
  • salt and freshly ground black pepper

 

Method

Saute the leeks and onions in butter until soft and translucent.
Add the potatoes,  parsley, hot stock and boil until potatoes are tender.
Add the cream and simmer for 2 minutes, puree soup and season to taste with salt and freshly ground black pepper. Return to the heat and warm through.
Serve with a dollop of sour cream and extra parsley or chopped chives.

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4 thoughts on “Leek and Potato Soup

  1. Does this freeze well with the cream in? Also – can you name some floury potatoes for me? I seem to not get the right ones…

    • Hi there Jane, you can freeze the soup but the cream could impact the texture once thawed. I think you would be better to make it the stage without cream, freeze and then add cream once thawed. Agria are a popular floury potato and one that I like the best. Also look for Ilam Hardy, Fianna.