Leek and Potato Soup

1. 1

   Melt butter in a large saucepan, add leeks, potatoes and onion, stir well to coat with the butter.

2. 2

   Cover tightly with a piece of grease proof paper and cook on a low heat stirring frequently for about 15 mins until softening but not colouring.

3. 3

   Add stock and milk and season with salt and pepper.

4. 4

   Bring to the boil and simmer gently for about twenty mins until vegetables are tender.

5. 5

   Transfer soup to a food processor or blender and blend until smooth.

6. 6

   Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.