Peppered potato soup

Peppered potato soup

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(5 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

This thrifty dinner party leek and potato soup recipe has an attractive pale colour from using the bottom end of the allium and a bouquet garni

Nutrition and extra info

Additional info

  • Vegetarian if veg stock used
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
279
protein
9.4g
carbs
20g
fat
18g
saturates
11g
fibre
4g
sugar
2g
salt
0.6g

Ingredients

  • 25g butter
  • 1 large leek, sliced and washed
  • fresh thyme sprigs, 3 bay leaves and parsley stalks tied into a bundle
  • 450g (2 medium) floury potatoes, chopped into chunks no larger than a walnut
  • 800ml chicken or vegetable stock
  • 3 tbsp double cream
  • chopped parsley, to serve

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Method

  1. Heat the butter in a medium saucepan until sizzling then add the leeks and herbs and sweat gently for 5 mins until soft. Stir the potatoes into the leeks and season with a little salt and lots of freshly ground pepper.
  2. Pour over the stock and simmer for 10 – 15 mins until the potatoes are on the brink of collapse. Take the tied herbs out of the soup and discard. Stir the cream into the soup off the heat then using a hand blender blitz the soup until smooth. Ladle into bowls and scatter with parsley.

Recipe from bbcgoodfood.com, April 2012

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Comments

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maroonrabbitlife's picture
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It was easy to make and filling but did not have a huge amount of flavour I felt.

manssy's picture
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Loved it! My friend asked for a second round, and my husband who is not a fan of potato soup finished his huge bowl all by himself :)

menapian's picture
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Poe. Tate. Ohhhh ...

bethocallaghan's picture
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it is a nice soup but essential just a normal leek and potato soup...

Frantic Flapjack's picture
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Didn't expect much from this soup but it tasted absolutely lovely and also had a very good texture. I tied the herbs together with a large sprig of mint and this also came through in the taste.

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