Leek and Potato Soup
Try this classic French version of leek and potato soup that’s quick and easy to make. It’s a hearty and comforting meal for the winter months and is surprisingly tasty when served cold on warmer days.
- Recipe serves4
- Preparation Time15 min
- Cooking Time45 min
Ingredients
- 25g Flora Buttery
- 3 leeks trimmed, thoroughly washed and sliced
- 1 medium potato, peeled and finely diced
- 1 onion, chopped
- 1 Knorr Chicken or Vegetable Stock Cube dissolved in 800ml boiling water
- 100ml Elmlea Single
- 2 tbsp fresh chives, finely chopped
- Directions (maximum 2000 chars.) :
- Melt the Flora Buttery in a large saucepan and cook the vegetables for 5 minutes until onions soften but do not brown. Add the Knorr Stock, cover and simmer for 25 minutes, stirring occasionally.
- Place in a liquidiser and blend until smooth. Return to a clean saucepan, add Elmlea Single and re-heat. Serve sprinkled with freshly chopped chives.
Method
- Melt the Flora Buttery in a large saucepan and cook the vegetables for 5 minutes until onions soften but do not brown. Add the Knorr Stock, cover and simmer for 25 minutes, stirring occasionally.
- Place in a liquidiser and blend until smooth. Return to a clean saucepan, add Elmlea Single and re-heat. Serve sprinkled with freshly chopped chives.
- Tips: For added flavour try adding 2 sticks of finely chopped celery, with the vegetables. Making a Soup is such a wonderful way to use up any leftover veg. Why not combine whatever veg you have in a saucepan with a Knorr Vegetable Stock Cube and some boiling water, bring up to the boil and simmer until the veg is cooked. Then liquidise in a blender or serve straight away as a chunky soup. Season to taste with pepper and serve with some crusty bread . For lots more hints and tips to help you to make the most of your food visit www.lovefoodhatewaste.com
