Potato and leek soup | Women's Weekly Food
A creamy, thick potato and leek soup is a classic and delicious flavour pairing certain to warm you up from the inside.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 (400g) medium potatoes, coarsely chopped
- 2 (240g) medium carrots, coarsely chopped
- 1 (200g) large brown onion, coarsely chopped
- 1 (150g) medium tomato, coarsely chopped
- 1 (150g) stalk celery, trimmed, coarsely chopped
- 6 cups (1.5l) water
- 1 tablespoon olive oil
- 50 grams butter
- 4 (800g) medium potatoes, extra, coarsely chopped
- 1 (500g) large leek, thickly sliced
- 300 millilitres cream
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh dill
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