Leek, Onion and Potato Soup Recipe

Deliciously done leek soup dish
Yield: 4    Preparation Time:     Cooking Time:
A delicious soup combining the flavors of leeks, onions and potato.


4 large leeks
1 medium onion, finely chopped
25g butter
275ml milk
175g McCain frozen Simply Mash
850ml vegetable stock
Salt and freshly ground black pepper

To serve:
1 tablespoon double cream
1 ½ tablespoons snipped fresh chives or chopped fresh parsley

Recipe Instructions

Prepare the leeks.
Trim the leeks and discard the tough outer layer. Split them in half lengthwise and slice finely. Wash them thoroughly and drain well.

Melt the butter in a large thick-based saucepan and add the leeks, onions and potatoes. Stir them well coating them with butter. Season with salt and pepper and let them sweat, covered on a low heat for 15 minutes.

Add the stock.
Add the stock and milk and bring to the simmer. Cover and let the soup simmer for 20 minutes until the vegetables are soft.

Remove from the heat and let it cool for a short while. Put the soup into a blender and blend to a purée. Return the soup to the saucepan and reheat gently.

Before serving add a swirl of double cream and sprinkle with the chives or the parsley.