Peppered Leek and Potat soup

PennyBy Penny    

October 10, 2015


A good knob of butter

1 finely chopped leek ( whites mainly )

2 potatoes peeled and cubed

2-3 bayleaves

2-3 sprigs of thyme

2-3 parsley stems and leaves

850ml of chicken or vegetable stock

A little salt

Lots of fresh ground black pepper

4 tblspns double cream


1Melt the butter in a pan

2Add the leeks , bay leaves , parsley and thyme

3When soft but not coloured add the potato and toss together

4Add in the stock

5Cook on the hob for about 30 minutes

6Cook in a slow cooker for 4 hours

7Pressure cook for 8-10 mins

8remove the bay leaves and any woody parts of the herbs . Blitz until smooth

9Check seasoning

10Add in the cream and stir through

11Serve drizzled with a little more cream and fresh parsley

12Can be frozen