Leek and potato soup

October 10, 2016

Leek and potato soup, a gorgeous, creamy and inexpensive soup, perfect for autumn!


  • 1 onion, chopped
  • 1 leek, chopped
  • 4 medium sized potatoes, diced
  • 20g butter
  • 1/2 tsp dried thyme
  • 500ml water or stock
  • 200ml milk
  • Salt and white pepper to taste


Step 1

Melt the butter in a pan and gently fry the vegetables together stirring them around in the butter.

Step 2

Season with the herbs and salt and pepper.

Step 3

Turn down the heat and cover cook for 10 minutes.

Step 4

Add the stock and milk, stir and bring to the boil.

Step 5

Then let it simmer gently covered with a lid for 30 minutes or so, until the potatoes have fallen.

Step 6

You can pureĢe it if you like a smooth soup or leave it chunky.

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