Creamy Potato & Leek Soup
MY FAVOURITE WINTER WARMER

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Ingredients

Adjust Servings:
200 grams butter
2 large sliced leeks
2 large chopped onions
4 large peeled & chopped potatoes
1 litre vegetable stock
250 ml cream
pinch of sea salt
pinch of pepper

Nutritional information

386.2
Calories
24.1g
Fat
5.9g
Protein
38.7g
Carbs
15.3g
Sat Fat
5.7g
Sugar

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Features:
  • VEGETARIAN

This delicious, creamy potato & leek soup is perfect for any meal, and any occasion. Pair it with thick slices of crusty vienna bread, and you've got yourself an incredible winter warmer.

  • 1 hour
  • Serves 8
  • Easy

Ingredients

Directions

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Do you ever have those days where all you crave is soup? You know what I’m talking about – it’s rainy, cold – and all you want is something warm and delicious. This creamy potato & leek soup is absolutely perfect for those days. It’s so easy to make, and it is delicious.

The smell of leeks frying in butter is my favourite part of the soup-making process. The warm, buttery aroma fills the house and it really adds to the ‘winter warmer’ feeling. One of my goals this year is to create more recipes using leeks, as they’re so delicious and flavoursome. They really can do no wrong! This is by far my #1 soup, and this particular recipe is better than any potato & leek soup you’ll find in a can/sachet – I promise!

If you need any further convincing, this recipe makes so much soup – unless you’re eating it for lunch, breakfast and dinner (and who could blame you?) there will be leftovers for days!

I served this creamy potato & leek soup with thick slices of crusty vienna bread, which was amazing. However, you can choose your favourite bread or forgo the bread entirely – though I would not recommend the latter!


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Steps

1
Done

Using a large stock pot, melt butter over medium heat.

2
Done

Turn heat down to medium-low and add leeks and onions. Stir well to ensure vegetables are coated in butter, and allow them to soften slowly without browning. This process takes approximately 12 minutes.

3
Done

Add potatoes, and fry for another 3 minutes.

4
Done

Add vegetable stock, cover stock pot and let simmer until the potatoes are totally soft.

5
Done

Remove from heat, and blend until smooth with no chunks.

6
Done

Return to medium-low heat, add cream and stir. Once combined, add salt and pepper to taste, and heat through without boiling.

7
Done

Serve with thick slabs of your bread of choice (I recommend vienna or sourdough!)

Beca Jade

Founder of Lovely Fork. A 20-something year old girl living in Melbourne, Australia. Baby pescatarian as of 2017. Obsessed with leeks. And cats. I really love cats.

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