Easy Leek and Potato Soup
Serves 4
Servings: 4
Ingredients
- 1 tbsp olive oil
- 2 leeks large, cleaned and chopped into 1 inch rings - or 3-4 smaller ones
- 4 potatoes smallish
- 600 ml vegetable stock
- 75 ml single cream I use Elmlea reduced fat version
Instructions
- Heat the olive oil in a large saucepan and gently fry the leeks for 5-8 minutes until softened.
- Meanwhile boil the potatoes in separate saucepan until soft, then drain.
- Add the vegetable stock and potatoes to the leeks, simmer for five minutes.
- Then add the cream and heat through.
- Blend until smooth - or leave slightly chunky if you prefer.
- Serve immediately garnished with croutons or topping of your choice.