A classic, filling soup the whole family will love
Serves: 4 as a starter, 2 as a main course
4 leeks, chopped
4 large potatoes, cubed
1tbsp vegetable oil
800ml chicken or vegetable stock
300ml single cream
Pinch of grated nutmeg
To serve:
Croutons
Grated nutmeg
Parsley, chopped
1. Sweat 4 chopped leeks and 4 large cubed potatoes in 1tbsp vegetable oil for 10 mins, stirring occasionally until softened but not browned.
2. Add 800ml chicken or vegetable stock, cover and simmer for 15 mins. Season to taste and leave to cool slightly.
3. Liquidise soup until smooth. Return to pan, stir through 300ml single cream and pinch of grated nutmeg. Reheat gently. Garnish with a swirl of natural yogurt, chopped parsley and some crunchy croutons.
Where to next?
Split pea and ham soup
Red onion soup with melting cheese toasts
Try softgrain oatmeal bread dipped in your soup
Choose from our 50 soups recipes
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