Leek and Potato Soup
A community recipe by swedishchefcookNot tested or verified by Nigella.com
Print me
Slice the leeks and chop the potatoes, melt the butter in a large pan and sautee the leeks until tender, do not brown them. Mix the milk and stock together and add that a little at a time stirring constantly, add the potatoes and simmer partially covered for 20 minutes or until potatoes are tender. Remove from the heat, season with salt and pepper and let cool slightly before you liquidize until smooth, stir in the single cream and garnish with chopped parsley.
Slice the leeks and chop the potatoes, melt the butter in a large pan and sautee the leeks until tender, do not brown them. Mix the milk and stock together and add that a little at a time stirring constantly, add the potatoes and simmer partially covered for 20 minutes or until potatoes are tender. Remove from the heat, season with salt and pepper and let cool slightly before you liquidize until smooth, stir in the heavy cream and garnish with chopped parsley.
Introduction
A fantastic tasting soup.
A fantastic tasting soup.
Ingredients
Serves: 0
Metric
Cups
- 8 leeks
- 4 medium potatoes
- 1 litre vegetable stock
- 200 millilitres milk
- 75 millilitres single cream
- 2 tablespoons butter
- 25 grams fresh parsley
- 1 pinch of salt
- 1 pinch of pepper
- 8 leeks
- 4 medium potatoes
- 1⅘ pints vegetable broth
- 7 fluid ounces milk
- 3 fluid ounces heavy cream
- 2 tablespoons butter
- ⅞ ounce fresh parsley
- 1 pinch of salt
- 1 pinch of pepper
Method
Leek and Potato Soup is a community recipe submitted by swedishchefcook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.