Written for one request, published for everyone
Leek and Potato Soup
A soft, buttery leek and potato soup crushed rather than blended for a rustic texture.
- Total
- 35 min
- Hands on
- 15 min
- Serves
- 2
- Method
- hob
- Cuisine
- French
Per serving · estimated
- Energy
- 540 kcal
- Protein
- 6 g
- Fat
- 35 g
- Carbs
- 50 g
Method
Step 1 of 10
Trim the leeks, slice into thin rounds and rinse well in cold water.
Leeks
Step 2 of 10
Peel the potatoes and cut into small even cubes.
Potatoes
Step 3 of 10
Dice the onion and finely chop the garlic.
Onion
Garlic
Step 4 of 10
Melt the butter with the olive oil in a large saucepan over medium heat.
Butter
Olive oil
Step 5 of 10
Add the leeks, onion and garlic and cook gently for 8 minutes until soft with no colour.
- Leeks
- Onion
- Garlic
Step 6 of 10
Add the potatoes and stock and bring to the boil.
- Potatoes
Vegetable stock
Step 7 of 10
Lower to a simmer and cook 15 minutes until the potatoes are fork tender.
- Potatoes
What ‘ready’ looks like Step 8 of 10
Crush about half the potatoes against the side of the pan with a masher to thicken the soup.
- Potatoes
Step 9 of 10
Stir in the cream and season with salt and pepper.
Double cream
Salt
Black pepper
Step 10 of 10
Ladle into bowls and scatter with snipped chives.
Chives
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.