Leek and potato soup


You need –

  • Leak – 2 medium, sliced
  • Potato – 300 grams, cubed
  • Onion – 1, sliced
  • Garlic – 2 cloves
  • Vegetable stock – 1 liter
  • Butter – 1 tablespoon
  • Double cream – 1/3 cup
  • Mixed Italian dried herbs – 1 teaspoon
  • salt and pepper


How to-

Heat butter in large sauce pan and add the onions, garlic and dried hearbs. Cook till soft. Add in the leak and potatoes. Cook for 3 minutes.

Add the vegetable stock, season well  and cook for about 30-35 minutes or until the veggies are tender.

In a blender or food processor, blend the soup until smooth. If the soup is too thick, add a bit of hot water to adjust the consistency. Pour the soup back into the sauce pan. Add the cream and gently heat through.

Serve immediately!


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