Super Easy and Tasty Leek and Potato Soup

  • Peel potatoes and then dice them together with the onion and leeks into smallish pieces and place in a large saucepan.
  • Add chicken stock to ingredients in the saucepan and heat on moderate/high heat for 25 minutes.
  • Strain out any excess stock, so you get it to the consistency you like.
  • Blend in the saucepan with a hand-held kitchen whizz, until pureed. Stir through cream. Serve with salt and pepper and finely grated parmesan cheese.
  • Serves: 4 people

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