Serves 4-6Allergens - dairy (can use a dairy-free alternative)
- 50g butter/margarine or 2 tbsp cooking oil
- 1 medium onion
- 350g/2 medium potatoes
- 4 large leeks
- 600ml vegetable or chicken stock
- 250ml-300ml milk (depending on how thick you like the soup)
- salt and pepper
- small bunch parsley
- 2-4 tbsp cream or cream cheese (optional)
What to do
- Trim the leeks, removing the tough outer layer. Cut in half and wash under
a running tap, holding the root end nearest to the tap, so any grit washes
towards the open end. Drain then roughly chop.
- Peel and roughly chop the potatoes and onion.
- Melt the butter / heat the oil in a large pan and add the potatoes, onion and
leeks. Cover the pan with a lid and sweat the vegetables over a low heat
for 10 minutes or so until they’re soft, stirring occasionally making sure the
vegetables don’t catch.
- Add the stock, turn up the heat and bring to the boil. Once boiling, reduce
the heat and leave to simmer for 15 minutes until the vegetables are cooked.
- Meanwhile wash, dry, trim the parsley from any thick stalks and finely chop.
- Remove the pan from the heat. Add the milk and puree the soup, making
sure the soup doesn’t splash. Add the seasoning to taste.
- Reheat the soup gently without boiling. Just before serving add the chopped
parsley and the cream (if using).