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Leek & Potato Soup

Ingredients

  • 2 tbsp Olive Oil
  • 1 Medium Size Potato, peeled and diced into small cubes
  • 3 Medium Sized Leeks, washed and finely diced
  • 475ml Vegetable Stock
  • Small Bunch of Finely Chopped Parsley
  • 142ml Single Cream
  • 150g Tube Primula Cheese

Method

  1. Heat the olive oil in a large pan and gently sauté the potato and leeks for a few minutes to soften.
  2. Pour in the stock, bring to the boil, then reduce the heat.
  3. Stir in the parsley and simmer gently for 10 to 12 minutes, or until the potato is tender.
  4. Transfer the soup to a food processor or blender, add the cream and the Primula cheese and then blend until smooth and creamy.
  5. Return to the pan and heat gently until warmed through.
  6. Season to taste and serve immediately.