Leek and Potato Soup
This creamy leek and potato soup is satisfyingly delicious and comforting without using any cream. Find out how I do it.
Servings: 4
Calories: 250kcal
Cost: £1.23
Ingredients
- 500 g leeks washed and thinly sliced
- 500 g Maris Piper potatoes peeled and roughly chopped
- 4 cloves of garlic finely chopped
- 2 tbsp butter
- Optional dollop of creme fraiche
- Optional croutons
Cupboard essentials
- 800 ml chicken stock
- Salt
- 1 tsp dried tarragon
Instructions
- To a large saucepan, saute the leeks with butter, salt and pepper over low/medium heat for around 8 minutes.
- Meanwhile, peel and slice your potatoes
- Add the garlic and dried tarragon. Fry for a couple more minutes, then add the potatoes and stock.
- Cook for 15-20 minutes over a low/medium heat, seasoning with salt and pepper.
- Blend until you achieve your desired consistency, then serve in bowls with an optional dollop of crème fraiche and croutons. Add an extra crack of black pepper and enjoy!
Notes
- I recommend using starchy potatoes versus waxy potatoes since the waxy potatoes will not have enough starch to thicken the soup on their own.
- Add bacon to this for a deeper flavor.
Nutrition
Calories: 250kcal | Carbohydrates: 29g | Protein: 5g | Fat: 13g