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Bowl of creamy leek and potato soup made with Wilson's Butter Flavoured Oil

Leek & Potato Soup

A creamy, comforting soup where sweet leeks and soft potatoes come together in a silky, buttery base.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Soup, Starter
Cuisine: Eropean
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons Wilson's Butter Flavoured Oil
  • 4 large leeks trimmed and sliced
  • 1 medium onion chopped
  • 2 garlic cloves crushed
  • 4 medium potatoes peeled and cubed
  • 1 litre vegetable stock
  • 200 ml fresh cream or milk for a lighter soup
  • Salt and black pepper to taste
  • A few sprigs fresh thyme
  • Fresh chives chopped, for serving

Method
 

  1. Warm the Wilson's Butter Flavoured Oil in a large, heavy-based pot over medium heat.
  2. Add the leeks and onion, and let them sweat gently for about 10 minutes, stirring now and then, until soft and sweet but not browned.
  3. Stir in the garlic and thyme, and cook for another minute until fragrant.
  4. Add the cubed potatoes and pour in the vegetable stock. Bring to a gentle boil, then reduce the heat and simmer for 20-25 minutes, until the potatoes are completely soft.
  5. Remove the thyme sprigs. Use a stick blender to blend the soup until smooth (or leave it rustic and chunky, if you prefer).
  6. Stir in the cream, and season to taste with salt and pepper.
  7. Ladle into bowls, scatter over the chopped chives, and serve warm.

Notes

Storage: Keep in an airtight container in the fridge for up to 4 days.
Make-ahead: This soup tastes even better the next day, so it's a good one to make in advance.
Freezing: Freezes well for up to 3 months. Leave the cream out before freezing and stir it in after reheating.
Serving suggestion: Serve with crusty bread and a scattering of fresh chives.