Easy Leek And Potato Soup Recipe


Difficulty LevelMediumHealth IndexHealthy
DishMain Ingredient


 Butter2 Ounce (50 Gram)
 Leeks1 Pound, sliced (1/2 Kilogram)
 Potatoes2 Large, diced
 Chicken stock1 1⁄2 Pint (900 Milliliter)
 Peas8 Ounce (225 Gram)
 Bouquet garni1
 Mint sprig1
 Single cream2 Fluid Ounce (50 Milliliter)
 Paprika1 Pinch
 Salt To Taste
 Pepper To Taste


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.