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Thick, substantial and warming, leek and potato soup is an easy choice for a cold day’s lunch. This recipe takes extra flavour from chicken stock, marjoram, thyme and carrots, along with the familiar white of leeks and potatoes. All these yummy ingredients are liquidised and then blended with skimmed milk and cornflour then heated until they thicken. Serve with fresh crusty bread and Flora Buttery for a real treat.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
In large heavy saucepan, melt Flora over medium heat. Sauté leeks for 3 to 5 minutes or until softened. Add water, stock cube, potatoes, carrots, marjoram, thyme and pepper. Cover and simmer over low heat for 10 minutes or until vegetables are tender.
Place in a liquidiser and blend until desired consistency is reached.
Dissolve cornflour in cold milk and stir into saucepan. Cook, stirring occasionally, until mixture has thickened.
Spoon into soup bowls and sprinkle with chopped parsley if desired.
