Updated: Mar 7
A classic recipe that everyone loves! Perfect for lunch with warm, crusty bread. Try it with our Cheese & Leek loaf!
1 knob of butter
2 medium leeks
1 litre of vegetable or chicken stock
150ml double cream
1. Begin by preparing your vegetables. Peel and slice your onion, peel and cube your potatoes, slice your leeks. 2. Heat the butter in a large, deep pan and cook the onions, leeks and potatoes until they begin to soften. 3. Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are soft. 4. Blend until smooth. 5. Reheat in a clean pan and stir through the double cream to serve.