Spring Leek & Potato Soup
Updated: Jul 13
This delicious and comforting soup makes a budget-friendly mid-week lunch or supper. Make double and freeze in containers for another day. A true classic and one your children will enjoy helping with.
Makes approximately 6 servings
Preparation time is approximately 5 minutes
Cooking time is approximately 35-40 minutes
4 large leeks, washed & sliced
1 white onion, finely chopped
2 medium potatoes, peeled & chopped
750ml vegetable stock (gluten free if necessary)
275ml full fat milk
Salt & pepper
How to make your spring leek and potato soup
Discard ends of leeks, cut in half length ways, then finely chop. Wash and drain well.
Melt butter in a saucepan and add onion, leeks and potatoes. Stir to coat with butter and season with salt and pepper.
Cover with saucepan lid and allow to sweat over a low heat for 15 mins.
Add stock and milk, simmer for 20 mins until vegetables are soft.
Blitz with a hand blender and serve.
HINTS & TIPS
This recipe is great for batch cooking!
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