One Pot - Leek and Potato Soup 🏴󠁧󠁢󠁷󠁬󠁳󠁿

Name: One Pot - Leek and Potato Soup 🏴󠁧󠁢󠁷󠁬󠁳󠁿
Total time: 2400 s
Yield: 6 as a main (8 as a starter)
Cuisine: British
Ingredients: 2 large leeks finely sliced; 1 small/medium onion finely sliced; 2 large Maris piper potatoes (baking potato sized) chopped into 1.5 cm cubes; Salt pepper; 3 vegetable stock cubes; 1.5 litres water; 200 ml single cream; 2 good knobs of butter

carriecooksbest @carriecooksbest

Worcestershire UK

Bringing you a little bit of my Welsh heritage, and also making the most of PYO Autumn/Winter’s Leeks.
Just two large leeks and a few extras are all you need for this easy and delicious soup.

A gorgeous seasonal starter for 8 OR as a warming main meal for 6 alongside some gooey grilled cheese sandwiches 🥪

Bringing you a little bit of my Welsh heritage, and also making the most of PYO Autumn/Winter’s Leeks.
Just two large leeks and a few extras are all you need for this easy and delicious soup.

A gorgeous seasonal starter for 8 OR as a warming main meal for 6 alongside some gooey grilled cheese sandwiches 🥪

carriecooksbest @carriecooksbest

Worcestershire UK

Bringing you a little bit of my Welsh heritage, and also making the most of PYO Autumn/Winter’s Leeks.
Just two large leeks and a few extras are all you need for this easy and delicious soup.

A gorgeous seasonal starter for 8 OR as a warming main meal for 6 alongside some gooey grilled cheese sandwiches 🥪

Bringing you a little bit of my Welsh heritage, and also making the most of PYO Autumn/Winter’s Leeks.
Just two large leeks and a few extras are all you need for this easy and delicious soup.

A gorgeous seasonal starter for 8 OR as a warming main meal for 6 alongside some gooey grilled cheese sandwiches 🥪

Saved

Ingredients

30 minutes + 10 mins prep

6 as a main (8 as a starter)

2large leeks finely sliced
1small/medium onion finely sliced
2large Maris piper potatoes (baking potato sized) chopped into 1.5 cm cubes
Salt pepper
3vegetable stock cubes
1.5 litreswater
200 mlsingle cream
2good knobs of butter
Olive oil

Saved

Steps

30 minutes + 10 mins prep

1

In a high sided pan or stock pot heat 1 tablespoon of olive oil and the butter on a medium heat.
•Add in the leeks and onions to soften them, (if they start to catch add a splash of water) stirring often
for around 7-10 minutes)
2

Once they are soft, crumble in the stock cubes (and two teaspoons of brown sugar), stir through, then pour in the water and add the potatoes.
Bring the stock to the boil, as soon as it bubbles, turn down to a simmer and let cook until the potatoes just start to break up this shouldn’t take long (around 10-15 minutes)
3

Turn off the heat, take a hand blender and blend the soup until smooth.
4

Add a good amount of pepper and perhaps a little salt to taste.
Pour in the single cream and stir through.
5

Add a dash of olive oil and extra cream
Serve up with crispy grilled cheese sandwiches for a filling alternative to croutons