Description
Creamy, rich and satisfying- the perfect winter warmer.
Ingredients
Scale
- 150ml double cream
- 1 tablespoon olive oil
- 1 onion, sliced
- 250 g potatoes, diced
- 2 leeks, halved and thinly sliced
- 1.2 litres vegetable stock (I used 3 cubes dissolved in 1.2 L boiling water)
- salt and black pepper
Instructions
- Put the olive oil in a large pan and heat over a low heat.
- Add the onions, potatoes and leeks. Cook for about 20 minutes.
- Add the hot stock and bring to the boil.
- Season well, cover and simmer for 1 hour until everything is soft and beginning to break down.
- Remove the lid, stir and continue to gently simmer for 20 minutes.
- Allow to cool slightly and then use a stick blender or put through a food processor to make a smoother soup.
- Put back into a new pan over a low heat. Add the cream and stir until combined and hot. Serve with a sprinkle of black pepper and some crusty buttered bread!
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes