Leek and potato soup

Serves 4

  • 4 tablespoons butter
  • 2 leeks, finely chopped
  • 1 small onion, finely chopped
  • 350 g baking potatoes, grated
  • 900 ml chicken or vegetable stock
  • salt and freshly ground black pepper
  • crusty bread, to serve


Melt 2 tablespoons of the butter in a large, thick-bottomed pan, add the finely chopped leek and onion and fry gently until soft but not brown. Keep stirring to make sure they don't stick to the bottom of the pan. Add the grated potatoes and continue to fry for a further 2-3 minutes, stirring occasionally. Add the stock and bring to the boil.

Reduce the heat, cover the pan and gently simmer the soup for 30-35 minutes until the vegetables are cooked through. Season with salt and pepper. Remove the pan from the heat and stir in the rest of the butter in small pieces. Serve hot with crusty bread.

Contact - Agrico

Postbus 70, 8300 AB Emmeloord
Duit 15, 8305 BB Emmeloord
+31(0)527-639 911