Ready in less than 30 minutes, this classic soup is a cosy and nourishing lunch or dinner. Buttery leeks are softly fried with onion and garlic as a base, adding potatoes and stock for a rich flavour and finished with the addition of double cream for that creamy, velvety texture.
Total time to cook : 30 minutes Time to prep : 10 minutes
Servings : 6
1 onion, diced
2 garlic cloves, minced
1 tsp salt
400g (about 2 large) leeks, trimmed and sliced
1kg potatoes, peeled and cubed
1L vegetable stock
150ml double cream
To garnish: sliced spring onions or chives, crispy bacon or try these easy garlic croutons
Melt the butter in a heavy based saucepan over a medium - high heat. Add in the onion and leeks, sauté until soft (~ 4 minutes). Add in the garlic and salt and cook for a final minute.
Add in the cubed potatoes and pour in the stock, bring to a gentle simmer.
Simmer with the lid on for ~15 minutes until the potatoes are tender when pricked with a fork, but we want them to still have some resistance - not be so soft that they fall apart.
Remove the pan from the heat and use a stick blender to pulse until smooth. Don't over-blend it as this will release more starch from the potatoes and create a sticky, glue-y soup.
Return to a low heat and stir through the double cream. Season to taste and finish with an extra drizzle of cream, spring onion and crispy fried bacon or croutons.
5g protein, 40g carbs, 18g fat
Good to know:
Use olive oil and skip the cream to make this vegan.
You can also use a single cream or milk instead of double cream. Or skip it out completely.
For a thinner soup, add more stock.
Store in the fridge for up to 5 days in an airtight container or freeze for 3 months.