Leek & Potato Soup | ExpatWomanFood.com

Posted on

1 October 2012



Leek & Potato Soup

Leek & Potato Soup


1 litre Chicken stock
25g Butter or little oil
250ml Milk
500g Potatoes peeled
1 Finely shredded leek
1 finely chopped large onion
1 tablespoon chopped Parsley
Salt & Pepper


  • Fry onion in the butter or oil, but don’t over cook or let them discolour
  • Thinly slice the potatoes and add to the onion
  • Add the stock and seasoning and simmer gently for 1 ¼ hours
  • Add the finely shredded leek to the pan and simmer for a further 10 minutes
  • Make sure that any large potatoes are broken down
  • Just before serving add the milk and reheat slowly, again check the seasoning and add the chopped parsley
Cooks Note

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