Creamy Leek and Potato Soup
Creamy Leek and Potato soup is a warming, satisfying vegetable soup. It is easy to make and perfect for lunch. This soup is full of gentle onion flavours with a creamy texture, definitely a classic vegetable combination. Why not try it for yourself?
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Appetizer, Side Dish
Cuisine: British
Diet: Vegetarian
Keyword: leek and potato soup, leeks, onion, potatoes, soup, vegetable soup
Servings: 4
measuring cups
large saucepan
knives
ladle
Peel and chop the potatoes and onion. Carefully clean and prepare the leeks.
Add the oil to a large saucepan or soup pot and using a medium heat - saute the vegetables. Stir to prevent anything sticking to the bottom. Do this for about 15 minutes.
Add the stock and stir briefly. Allow everything to cook for approximately 15 minutes.
Add the milk and stir once more. Keep an eye on this as with the milk it will be quite happy to boil over.
After five minutes, turn off the heat and either blend wit a stick blender or in batches using a jug blender. Be wary of hot flying soup.
Once it reaches a consistency that you're happy with. Check that the seasoning is to your taste and adjust if necessary.
Serve in warmed bowls along with fresh crusty bread, grated cheese and/or chopped herbs.
Note: nutritional information is computer generated and is intended as a guideline only.
Storing your soup: This soup will keep in the fridge for up to 3 days. Reheat thoroughly before serving. Leek and Potato Soup will freeze successfully for up to 3 months. Reheat until piping hot before serving.
Suitable for vegan, dairy-free diets if you use non-dairy, unsweetened milk. This
Serving: 1bowl | Calories: 236kcal | Carbohydrates: 40g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 998mg | Potassium: 749mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2110IU | Vitamin C: 34mg | Calcium: 158mg | Iron: 3mg