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Leek and Potato Soup

Categories: Big-Batch Meals, Comfort Foods, Entertaining, Kid-friendly, Vegetarian
Type: Soups and Stews

Leeks and potatoes go great together in this delicious soup.

Prep Time: 15M

Cooking Time: 40M

Serves: Serves 8


  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • sea salt and freshly ground black pepper
  • 3 garlic cloves, finely chopped
  • 6 sage leaves, finely chopped
  • 2lb (900g) leeks, cleaned and finely sliced
  • 5 cups hot vegetable stock
  • 2lb (900g) potatoes, roughly chopped
  • 2/3 cup heavy cream, to serve
Leek and Potato Soup photo

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  1. Heat the oil in a large pan, add the onions, and cook over low heat for 6-8 minutes or until soft. Season with sea salt and freshly ground black pepper, then stir in the garlic and sage. Add the leeks and stir well, then cook over low heat for 10 minutes or until the leeks are starting to soften.
  2. Pour in the stock, bring to the boil, then add the potatoes and simmer for 20 minutes or until soft. Transfer to a food processor or blender and process until blended and smooth. Taste and season if needed.
  3. Let cool completely, then transfer to a freezer-proof container, seal, and freeze for up to 3 months.
  4. To serve, defrost in the refrigerator overnight, then transfer to a pan, stir in the cream, and heat until piping hot.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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