Leek and potato soup recipe

Leek and potato soup recipe from eGJ

egg free gluten free nut free can make in advance ok to freeze vegetarian
Category Soup recipes
Prep time10 mins
Cook time25 mins

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3 leeks (washed and sliced)
700g (1½lb) potatoes (peeled and diced)
25 g (1oz) butter or vegan margarine
1l (1½ pints) light vegetable stock or water

Garnish (optional)

Chopped parsley
3-4 tbsp double cream or non-dairy cream
salt and freshly ground black pepper


1. Fry the leeks and potatoes very gently in the butter or vegan margarine in a large saucepan, covered, for 10 minutes, stirring often.
2. Cook gently, without browning, still covered, for a further 10 minutes, stirring from time to time to prevent vegetables sticking to the pan.
3. Add the stock or water, stir, then simmer for 5-10 minutes, until the vegetables are tender.
4. Purée in a blender or food processor, adding the cream if using. Season to taste with salt and pepper, stir, and serve in warmed bowls, sprinkled with a little chopped parsley, if used.

gransnetter Reviews

From: eGJ on Fri 16-Sep-11 16:43:13 Overall rating: 0.0