Cream of Leek & Potato Soup

LFHW Scotland
20 - 30 mins

Soup is a classic Christmas day starter and we think a bowl of Cream of Leek & Potato Soup is an excellent way to kick off proceedings! If you're cooking for 4 people this year, our meal plan suggests making a little bit extra soup so you can freeze a couple of portions for a warming supper on a chilly night in the new year! Cooking for less or more, we've got meal plans for you to follow with a downloadable links too.

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 2 tbsp 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.