Potato & Leek Soup

As an entrée or main enjoy the velvety taste of this delicious soup that will warm you to the bones.

(Serves: 4)


500g leeks

300mls milk

4 tbsp. butter

500g potatoes

4 tbsp. double cream

2.5 ltrs chicken stock


  1. Clean leeks thoroughly and peel potatoes.
  2. Melt butter in a large saucepan fry off leeks lightly for a few minutes.
  3. Add potatoes and stock, place lid on the saucepan and allow to simmer for 30 minutes.
  4. Stir occasionally, making sure vegetables are not sticking to the bottom.
  5. Allow to cool slightly before blending till smooth with either a stick blender or in a food processor.
  6. Return soup to pan with milk, reheat.
  7. Stir in cream just prior to serving.
  8. Add a pinch of salt and pepper to your liking.