Potato Leek Soup
30 mineasy3 servingsvegetarian
Ingredients
- Potato600 g, cubedOn hand
- Leek2 medium, slicedOn hand
- Milk250 mlOn hand
- Butter2 tbspoptional
- Vegetable stock800 mloptional
- Parsley2 tbsp, choppedoptional
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Steps
- 1
Sweat the sliced leeks in butter until silky.
8 min
- 2
Add the potato and the stock.
1 min
- 3
Simmer until the potato falls apart on a fork.
15 min
- 4
Blend until smooth.
2 min
- 5
Stir in the milk.
1 min
- 6
Warm through gently.
2 min
- 7
Season with salt and black pepper.
1 min
Cook’s note. Leeks hide grit between the 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.