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Recipe of the week: Cream of leek & potato soup

By Features Reporter

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Soup is a fast and easy option if you have leftover veg in the fridge. Make more than you need so you can freeze a couple of portions for a quick supper.

Cream of leek & potato soup.
Cream of leek & potato soup.


Olive oil

2 leeks, rinsed thoroughly and sliced

400g potato (peeled weight), diced

1.2l vegetable stock

150 ml of double cream or crème fraîche



Heat two tablespoons of olive oil in a large saucepan over a medium heat and then add the chopped onion, potatoes and leeks. Cook until soft.

Pour in the vegetable stock and bring to the boil. Simmer until the vegetables are tender and season well.

Whiz up in a blender until smooth and creamy.

When ready to eat, bring back to the boil in a clean pan, add the cream or crème fraîche and then simmer until hot.

Serve with chopped chives and an extra swirl of cream.

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