Potato and leek soup makes the best hearty winter meal. Thick and creamy, this all time classic has beautiful richness coming from layers of garlic and leek that are sauteed in butter until they are soft, golden and sweet in flavour.
Ingredients
- 35g unsalted butter
- 2 leeks sliced
- 1 onion medium finely chopped
- 2 garlic cloves crushed
- 600g potatoes peeled chopped
- 3 cups chicken stock (liquid)
- 375ml CARNATION Light & Creamy Evaporated Milk
- 1 pinch salt and pepper to taste
Method
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Step 1Melt the butter and saute leeks, onion and garlic for 5-10 minutes.
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Step 2Add potatoes and cook for an extra 5 minutes.
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Step 3Add stock and simmer uncovered until potatoes are tender.
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Step 4Puree mixture.
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Step 5Return to heat and add evaporated milk, salt and pepper.
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Step 6Bring to the boil and then serve.
Equipment
- 1 frying pan
Recipe Notes
If you like the sound of this recipe, you might also like this Pumpkin and Sweet Potato Soup.
Recipe Reviews (120)
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