Quickest leek and potato soup

Recipe Disclaimer

Tap for method

Ingredients (8)

45 ml	butter
200 g	leeks — rinsed
300 g	potatoes — peeled and diced
	fresh coriander — handful, chopped
1 l	stock — chicken
100 ml	cream
	salt and freshly ground black pepper — to taste
	fresh coriander — to garnish

Tap for ingredients

Method:

Melt the butter in a large saucepan and sauté the leeks and potatoes over medium heat until the leeks are tender. Add the coriander and sauté for another minute.

Add the stock and bring to the boil. Simmer until the potatoes are cooked. Puree with a blender, food processer or hand mixer until smooth. Add the cream. Season with salt and black pepper and serve in warm soup bowls. Garnish with fresh coriander.

Wine recommendation:
Choose a light white variety that won’t overshadow this delicious soup’s subtle flavours.

Words and image: Home magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.