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Leek and potato soup

This is a very simple recipe - perfect for using up leftover potatoes and leeks. The following leek and potato soup takes little time or effort to make, yet it's very tasty and rather filling! Serve it with a crusty roll or a slice of wholesome bread.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g butter or dairy free spread
  • 1 onion
  • 3 leeks
  • 250 g potatoes
  • 900 ml vegetable soup
  • Salt and pepper
  • Yogurt optional
  • 2 Tbsp chopped chives

Method
 

  1. Chop the onion and slice the leeks. Peel the potatoes and cut them into 2 cm cubes.
  2. Melt the butter and add the potatoes, leeks and onion. Stir for a few minutes, until the onion softens. Pour in the vegetable broth, bring it to the boil, then on low heat cook for 15 minutes.
  3. Season with salt and pepper to taste.
  4. Blend the soup till thick and creamy.
  5. Serve it with a dollop of yoghurt and some chopped chives.