Leek & Potato Soup

Leek & Potato Soup

Heart warming and delicous. This tasty leek and potato soup can be enjoyed by the whole family as a light meal or a Winter snack.

Method (Serves 4)

Preparation: 10 minutes
Cooking Time: 40 minutes (plus cooling time)

  1. Heat the butter, oil and thyme in a large saucepan over medium heat and gently saute the leeks for 5 minutes.  Add the potatoes and saute for a further 2 minutes.  Add the pepper and stock and simmer for 30 minutes.  Cool the soup to room temperature before blending.
  2. Carefully puree the soup in your Russell Hobbs blender on medium-high in batches, until very smooth.
  3. Return the soup to the saucepan, add cream and heat through.
  4. Adjust the seasoning.  Serve with crusty bread.


 

Ingredients
  • 50g butter
  • 1/4 cup olive oil
  • 2 sprigs of fresh thyme
  • 6 leeks, white part only, diced
  • 4 potatoes, peeled and diced
  • 1L chicken stock
  • Pepper
  • 100ml cream (optional)

 

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