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Leek and Potato Soup

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Ingredients

  • 6 large Leeks

  • 4 tbsp Butter

  • 4 medium Potatoes

  • 700ml Chicken Stock

  • Salt and freshly Ground Pepper

  • Nutmeg

  • 240ml double Cream

  • Finely chopped Chives

Method

  1. Cut green tops from leeks and cut the white parts into 2½ cm lengths

  2. Sauté the white parts gently in butter until soft (do not brown)

  3. Peel and slice potatoes

  4. Add potatoes to leeks, adding the chicken stock, salt, pepper and nutmeg to taste

  5. Simmer until all are cooked

  6. Strain vegetables and stock

  7. Fold in cream, serve with a sprinkling of chives

Notes

©2025, but feel free to use any of these if you invite us to the tasting!

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