Potato and Leek Soup
Creamy, comforting, and full of cosy flavour, this Potato and Leek Soup is the ultimate one-pot winter warmer! Soft, buttery leeks are simmered with tender potatoes and rich chicken stock, then blended until silky smooth for that perfect spoonful every time. A splash of Worcestershire sauce adds a savoury depth, while a dollop of crème fraîche brings a deliciously creamy finish.
Ingredients
- 400 g Washed potato peeled and cubed
- 1 Leek white and light green parts only, finely sliced
- 600 ml Chicken stock
- 2 Tbsp Butter
- 1 tsp Worcestershire sauce
- Salt and pepper
Optional Toppings
- Chives fresh
- Creme fraiche
Instructions
- Halve the leek lengthways and rinse well to remove any dirt. Finely slice the white and light green parts. In a medium-sized pot, melt butter over low–medium heat and add the leeks. Cook gently, stirring occasionally, until the leeks are soft and translucent, about 5–7 minutes.
- Peel and dice the potatoes into even-sized cubes. Add them to the pot and pour in the chicken stock. Bring to a gentle simmer and cook for 10–15 minutes, or until the potatoes are fork-tender.
- Using a hand blender, blitz the soup until it’s creamy and velvety. If the consistency is too thick, add a splash of extra stock or hot water until it's just right.
- Stir through the Worcestershire sauce, then season with salt and pepper to taste. Heat for another minute or two until warmed through.
- Ladle the soup into bowls and top with a dollop of crème fraîche, a sprinkle of chopped chives, and some warm, crusty bread on the side.
Nutrition
Calories: 347kcalCarbohydrates: 65gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 9mgSodium: 603mgPotassium: 1273mgFiber: 5gSugar: 15gVitamin A: 757IUVitamin C: 46mgCalcium: 94mgIron: 4mg
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