Name: Peppered potato soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 25g butter; 1 large leek sliced and washed; fresh thyme sprigs, 3 bay leaves and parsley stalks tied into a bundle; 450g (2 medium) floury potato chopped into chunks no larger than a walnut; 800ml chicken or vegetable stock; 3 tbsp double cream; chopped parsley to serve

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Peppered potato soup

Peppered potato soup

Barney Desmazery

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 3.8 out of 5.11 ratingsRate

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This thrifty dinner party leek and potato soup recipe has an attractive pale colour from using the bottom end of the allium and a bouquet garni

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

25g butter
1 large leek

sliced and washed
fresh thyme sprigs, 3 bay leaves and parsley

stalks tied into a bundle
450g (2 medium) floury potato

chopped into chunks no larger than a walnut
800ml chicken or vegetable stock
3 tbsp double cream
chopped parsley

to serve

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Nutrition: per serving

kcal279
fat18g
saturates11g
carbs20g
sugars2g
fibre4g
protein9.4g
salt0.6g

low

Method

step 1

Heat the butter in a medium saucepan until sizzling then add the leeks and herbs and sweat gently for 5 mins until soft. Stir the potatoes into the leeks and season with a little salt and lots of freshly ground pepper.
step 2

Pour over the stock and simmer for 10 – 15 mins until the potatoes are on the brink of collapse. Take the tied herbs out of the soup and discard. Stir the cream into the soup off the heat then using a hand blender blitz the soup until smooth. Ladle into bowls and scatter with parsley.

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A star rating of 3.8 out of 5.11 ratings

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