Ad

  • 2 tbsp butter
  • 1 onion, sliced
  • 225g potatoes, cubed
  • 2 medium leeks, sliced
  • 1.2 litres vegetable stock
  • 150ml double cream or crème fraîche
  • salt and pepper
    Ad

    Method

    • step 1

      Heat the butter in a large pan and add the onions and leeks. Cook for 10 minutes until softened. Add the potatoes and cook for a further minute.
    • step 2

      Add the vegetable stock, season, and bring to the boil. Simmer until the vegetables are tender, about 30 minutes.
    • step 3

      Put into a blender until smooth. Stir in the cream or crème fraîche. Heat through gently and serve.
    Ad

    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

    A star rating of 0 out of 5.0 ratings

    Be the first to comment

    We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...

    Ad
    Ad
    Ad