Potato and Leek Soup

1. 1

   Clean leeks and chop finely.

2. 2

   Peel and dice onions.

3. 3

   Melt butter in a pot, add leeks and onions and saute gently for about 10 minutes.

4. 4

   Peel and cube potatoes the smaller the cubes the quicker it cooks, add to pot and cook 4 to 5 minutes.

5. 5

   Add chicken stock and bring to a boil, lower heat and simmer for about 30 to 45 mins, depending on size of potatoes.

6. 6

   Remove from heat puree in blender, or with immersion blender until smooth.

7. 7

   add creme fraiche and whisk into soup until well blended.

8. 8

   Add salt and pepper to taste.

9. 9

   Serve immediately.

10. 10

    Optional if you like your soup more chunky only blend half the soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.