Leek and potato soup

Name: Leek and potato soup
Total time: 45 min
Cuisine: British
Ingredients: 40g butter; 3 leeks, trimmed, washed and sliced; 1 onion, chopped; 400g floury potatoes, peeled and diced; 900ml vegetable stock; 100ml double cream, plus extra to serve; 1 bay leaf

A smooth, gently savoury soup that costs very little. Finish with a swirl of cream and black pepper.

Time45 min
LevelEasy
Costabout £0.88 a head

4 servings

Ingredients

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40 gbutter
3leekstrimmed, washed and sliced
1onionchopped
400 gfloury potatoespeeled and diced
900 mlvegetable stock
100 mldouble creamplus extra to serve
1bay leaf

Method

1
Melt the butter in a large pan over a low heat. Add the leeks and onion with a pinch of salt and cook gently for 10 minutes until soft but not coloured.
10 min
2
Add the potatoes, stock and bay leaf. Bring to the boil, then simmer for 20 minutes until the potato is very soft.
20 min
3
Remove the bay leaf. Blend the soup until smooth with a stick blender.
4
Stir in the cream and warm through without boiling. Season with salt and plenty of black pepper.
5
Serve in warm bowls with an extra swirl of cream.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.