Leek, Onion and Potato Soup
Leek, Onion and Potato Soup
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Tip ~The soup can be served garnished with a swirl of cream.
Ingredients
4 large leeks
2 medium potatoes, peeled and diced
1 medium onion, chopped small
2oz / 50g butter
1 ½ pints / 850ml chicken stock
10floz / 275ml milk
Salt and black pepper
To serve: 1 ½ tbsp fresh snipped chives or parsley
Method
- Trim off the tops and roots of the leeks, discard the tough outer layer. Now slice them thinly and wash thoroughly. Drain well.
- In a large saucepan gently melt the butter, add the leeks, potatoes and onion, stirring them around with a wooden spoon so they get a nice coating of butter.
- Season with salt and pepper, cover and let the vegetables sweat over a very low heat for about 15 minutes.
- Add the stock and milk, bring to simmering point, put the lid back on and let the soup simmer gently for 20 minutes, until vegetables are soft.
- Blend to a smooth puree with a hand held blender or food processor.
- To reheat soup, return to saucepan, heat gently and stirring add the chives.