Leek and Potato Soup


  • 3 tablespoons butter
  • 4 leeks, washed and sliced
  • 2 large potatoes diced
  • 1 medium-size sweet onion chopped
  • 24 ounces (3 cups) vegetable stock/broth
  • 8 ounces (1 cup) milk
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Preparation Method:

  1. In a large saucepan, gently melt the butter, then add the leeks, onions, and potatoes, stirring them all around with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.
  2. Add the vegetable stock and milk and simmer on a low heat for about 20 minutes until everything is soft.
  3. Remove from the heat and pour the whole lot into a blender or using a handheld immersion blender, blend until smooth and then taste to check seasoning (add more salt and pepper if needed). If too thick add more of the stock to thin out the consistency.
  4. Return to the low heat and simmer for another 5-10 minutes.

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