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Potato Leek Soup Recipe
This Potato Leek Soup Recipe is a versatile favorite. It is one of those easy soup recipes which can be served hot or cold. | If you are wanting to serve this as one of your cold soup recipes, allow it to cool to room temperature after cooking. Then place it in the refrigerator for about 6 hours before serving. It is good served with delicate Melba Toast. Meal planning tip: use leftover soup as the base for a Chicken Pie. For a vegetarian soup, use vegetable stock instead of chicken stock. |
EasyPreparation time: 10 minutes Cooking time: 20 minutesServes 6Ingredients: 1lb / 450g leeks, cleaned and sliced into circles4 tablespoons butter1lb / 450g potatoes, peeled and cubed4 cups chicken stock - this may be made with a stock cube½ - 1 cup single creamsalt and pepper to seasonMethod: - Melt the butter in a pot. Add the leeks and lightly fry until they are soft. Don't allow them to brown.
- Add the potatoes and the chicken stock.
- Cover the pot and cook for about 20 minutes, until the potatoes are soft.
- Blend the soup.
- Season with salt and pepper.
- Add between ½ and 1 cup cream according to how rich you like your soup.
- Serve either hot or cold.
Meal planning tip: leftover soup can be added to Ham and Chicken Pie. You may also like to try: Tomato Basil Soup RecipeBeef Barley Soup RecipeButternut Squash Soup RecipeSee our other Easy Soup Recipes.
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