Peppered potato soup

Peppered potato soup

  • Rating: 4 out of 5.10 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal279
fat18g
saturates11g
carbs20g
sugars2g
fibre4g
protein9.4g
low insalt0.6g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.10 ratings
Advertisement
Advertisement
  • Body Fit Folding Electric Treadmill

    Exclusive offer from Good Food Deals: Get money off a BodyFit folding electric treadmill

    Get offer
Advertisement

Sponsored content