2 tablespoons butter
1 medium leek, white and light green parts only, thinly sliced
2 cloves garlic, minced
1 pound potatoes, peeled and diced
1lt chicken stock
Salt and pepper, to taste
125ml heavy cream

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1. Melt the butter in a large pan over medium heat. Add the leek and garlic and cook until the leek is soft, about 5 minutes.
2. Add the potatoes and chicken stock to the pan and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
3. Use an immersion blender to blend the soup until it is smooth. Alternatively, you can transfer the soup to a blender and blend it in batches until smooth.
4. Return the soup to the pan and add salt and pepper to taste. If you would like a creamy soup, stir in the heavy cream.
5. Serve hot, finished with additional sliced leeks if desired.

Ingredients from the One Stop Range

One Stop Unsalted Butter

One Stop White Potatoes

One Stop British Double Cream
300 ml

One Stop Large Garlic

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