Potato and Leek Soup

A French classic, this is a hearty and filling soup, ideal for winter evenings
Ingredients - Serves 4
  • 500 g potatoes, cut into cubes
  • 500 g leek, washed and sliced
  • 2 tbsp oil
  • 3 tbsp fresh parsley or chives
  • 6 cups vegetable stock or water
  • 150 g of cream cheese (or ½ cup fresh heavy cream and ½ cup creme fraiche or sour cream)
  • 1 tbsp lemon juice, optional
  • Salt, to taste
  • ground black pepper
  1. Heat oil in a large saucepan. Add leek and potatoes and saute till the leek is soft
  2. Add vegetable stock and bring to a boil
  3. Cover and cook till the potatoes are very soft
  4. Blend to a smooth puree, add cream cheese (or heavy cream and creme fraiche) and blend again
  5. Use a regular {blender} or you can also use a {hand blender} (or immersion blender) which works wonderfully for soups
  6. Season with salt, lemon juice and ground black pepper
  7. Top with fresh parsley or chives and serve warm
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