This Little Home

Leek and Potato Soup

  1. Peel potatoes and chop into small chunks, slice the leeks, chop the onion and crush the garlic.
  2. Melt the butter in a large saucepan and add the vegetables, cover them all in the melted butter.
  3. Cover the pan and sweat the vegetables on a low heat for 10 minutes.
  4. Add the stock and bring to the boil, turn the heat down to medium and simmer until the potatoes are soft.
  5. Place the soup in a blender and mix until smooth.
  6. Serve with a splash of cream.