Leek & Potato Soup


  • 4 large leeks
  • 1 medium chopped onion
  • 2 medium potatoes and diced
  • 50g butter
  • 850 ml Chicken Stock
  • 275 ml cream
  • Salt and freshly milled black pepper
  • Swirl of cream or creme fraiche
  • Fresh chives or chopped parsley


  1. Trim the leeks, discarding the tough outer layer. Then split them in half lengthways and slice and wash. Drain. 
  2. In a large, thick-based saucepan, gently melt the butter, add leeks, onions and potatoes, stirring them all round with a wooden spoon till they are coated in butter. 
  3. Season with salt and pepper, cover and let the vegetables sweat over a very low heat for 15 minutes.
  4. Add the stock and cream, bring to a simmer, cover and let the soup simmer gently for 20 minutes.
  5. Using an immersion blender, blend to a purée. Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley.