Peppered Leek and Potat soup

PennyAuthorPenny
00DifficultyBeginner

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Yields1 Serving

 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

1

Melt the butter in a pan

2
3
4
5

Add the leeks , bay leaves , parsley and thyme

6
7
8
9

When soft but not coloured add the potato and toss together

10
11
12
13

Add in the stock

14
15
16
17

Cook on the hob for about 30 minutes

18
19
20
21

Cook in a slow cooker for 4 hours

22
23
24
25

Pressure cook for 8-10 mins

26
27
28
29

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

30
31
32
33

Check seasoning

34
35
36
37

Add in the cream and stir through

38
39
40
41

Serve drizzled with a little more cream and fresh parsley

42
43
44
45

Can be frozen

Category

Ingredients

 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

Directions

1

Melt the butter in a pan

2
3
4
5

Add the leeks , bay leaves , parsley and thyme

6
7
8
9

When soft but not coloured add the potato and toss together

10
11
12
13

Add in the stock

14
15
16
17

Cook on the hob for about 30 minutes

18
19
20
21

Cook in a slow cooker for 4 hours

22
23
24
25

Pressure cook for 8-10 mins

26
27
28
29

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

30
31
32
33

Check seasoning

34
35
36
37

Add in the cream and stir through

38
39
40
41

Serve drizzled with a little more cream and fresh parsley

42
43
44
45

Can be frozen

Peppered Leek and Potat soup