- 1-2 leeks
- 1 tablespoon butter
- 1 small clove garlic, peeled and crushed
- 2-3 small potatoes, peeled and diced
- 2 cups vegetable stock
- 1 tablespoon cream (optional)
Trim the leeks and discard the tough green tops. Slice the leeks in half lengthwise and rinse thoroughly to remove any grit between the layers. Finely slice leeks.
Melt the butter in a medium saucepan. Add the garlic and leeks and sauté for a few minutes until the leeks are soft but not browned. Add the potatoes and stock and bring to the boil. Reduce heat to a simmer and cook for 30 minutes until the potatoes are velvety and soft.
Mash or puree the soup, add cream (if using), and season with salt and pepper to taste.
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