Creamy Leek Soup
33 mineasy4 servingsvegetarian
Ingredients
- Potato600 g, peeled and dicedOn hand
- Leek2, slicedOn hand
- Milk250 mlOn hand
- Vegetable stock750 mloptional
- Butter2 tbspoptional
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Steps
- 1
Sweat the sliced leeks in butter until silky, not browned.
8 min
- 2
Add the potatoes and stock.
1 min
- 3
Simmer until the potatoes fall apart easily.
18 min
- 4
Blend until completely smooth.
2 min
- 5
Stir in the milk and warm through gently.
3 min
- 6
Season with plenty of black pepper.
1 min
Cook’s note. Leeks trap grit between layers; rinse the sliced rings in a bowl of water.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.