A deliciously smooth and creamy Leek & Potato Soup recipe. This quick and easy version of a classic favourite is flavoured with freshly grated nutmeg, then finished with a sprinkling of chives.
Ingredients
20g butter
2 medium shallots - diced
400g leeks - trimmed, washed and thickly sliced
300g potatoes - peeled and diced
1/4 tsp freshly grated nutmeg
Salt and pepper
700ml vegetable stock
Chopped fresh chives to serve
Directions
- Melt the butter in a large pan. Add the shallots and leeks, saute for 5 minutes, until the vegetables have softened.
- Tip in the potatoes. Sprinkle over the grated nutmeg and a generous amount of seasoning.
- Stir to coat the vegetables in the nutmeg, salt and pepper. Cook for a further 1-2 minutes.
- Pour in the stock, bring to the boil, cover and simmer for 25 minutes - until the potatoes are tender.
- Remove from the heat, blitz until smooth.
- Season with more salt and pepper, if required.
- Sprinkle with chopped chives to serve (optional)
Notes
This Leek & Potato Soup recipe can be made using a Soup Maker. Simply transfer the vegetables at the end of stage 2, pour in the stock, add a little more seasoning, then set to Smooth mode.
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