Potato and Leek Soup

  • 1 kg potatoes
  • 3 large leeks
  • 1 litre good vegetable stock
  • 1/2 cup light sour cream
  • Finely chopped chives for garnish
  • Chop the potatoes into 2cm chunks
  • Bring the stock to the simmer and add the potatoes
  • Simmer until the potatoes are cooked (about 10 – 15 minutes)
  • In the meantime, slice the white stems of the leeks finely (discard the green tops)
  • Add a little butter or oil to a pan and gently saute the leeks until tender. Don’t allow them to brown.
  • Once the potatoes are cooked, put them into a blender with a little of the stock and the leeks and blitz until smooth
  • Put back into the saucepan and add a little more stock if necessary to reach the desired consistency
  • Bring back to a simmer, then remove from heat and stir in the sour cream until completely combined
  • Season with salt and pepper to taste
  • Serve garnished with finely chopped chives

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