This soup freezes well, so you could double the recipe and freeze half.
(12 votes)
Cook: 55 Mins
Serves: 6
Price: 40p per serving
Nutritional Information
Each 327g serving contains
Energy
1285kj
307kcal
1285kj
307kcal
15%
Fat
27g
27g
High
39%
39%
Saturates
17g
17g
Med
84%
84%
Sugars
4.2g
4.2g
Low
5%
5%
Salt
0.69g
0.69g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
393kj/94kcal
Typical energy values per 100g:
393kj/94kcal
Ingredients
50g butter
4 medium-sized leeks, trimmed and sliced
1 large potato, peeled and sliced
850ml hot vegetable stock
300ml whipping cream
Chives, snipped, to garnish
Method
1
Melt the butter in a large pan and stir in the leeks and potato so they are coated. Cover and cook over a very low heat for 10-15 minutes, stirring occasionally, until the vegetables start to soften.
2
Add the stock, cover and simmer for 15 minutes. Allow to cool for 15 minutes, then purée in a blender.
3
Return the soup to the pan, add most of the cream and heat but don’t boil. Divide between warm bowls and garnish with a swirl of cream, chives and freshly ground black pepper.