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Easy Leek And Potato Soup

Ingredients
  Butter 2 Ounce (50 Gram)
  Leeks 1 Pound, sliced (1/2 Kilogram)
  Potatoes 2 Large, diced
  Chicken stock 1 1⁄2 Pint (900 Milliliter)
  Peas 8 Ounce (225 Gram)
  Bouquet garni 1
  Mint sprig 1
  Single cream 2 Fluid Ounce (50 Milliliter)
  Paprika 1 Pinch
  Salt To Taste
  Pepper To Taste
Directions

Melt the butter in a saucepan.
Add the leeks and potatoes and fry for 5 minutes.
Pour in the stock and bring to the boil.
Simmer for 15 minutes.
Add the peas, bouquet garni, mint and salt and pepper to taste and simmer for a further 30 minutes.
Remove the bouquet garni and rub through a strainer or pure in an electric blender.
Return to the pan, stir in the cream and reheat gently.
Sprinkle with the paprika.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Leek
Interest: 
Healthy

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