Spring · Soup
Leek and Potato Soup
Mild, creamy and comforting, for the early-spring days when you still want a bowl of something warm.
- 40 min
- Serves 4
- Vegetarian
- Spring
You need
Method
- Step 1: Trim the leeks, slice them in half lengthwise and rinse well between the layers. Slice into half-moons.
- Step 2: Melt the butter in a pot over medium-low heat and cook the leeks with the salt for 10 minutes, until very soft.
- Step 3: Add the peeled, cubed potatoes and the broth. Simmer for 15 minutes, until the potatoes fall apart when pressed.
- Step 4: Blend until smooth, stir in the milk and warm through. Serve with chives and pepper.
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