Leek and potato soup recipe

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  • Serves 6
  • 25 mins to prepare and 1 hr to cook
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Customer recipe by Karen Mulcahy
Added 67 months ago

Peel and dice the potates and leeks.

Add a generous knob of butter and oil in a saucepan or deep frying pan. Add the leek and potatoes and fry gently for 15 minutes, stirring often untill soft.

Stir 3 chicken stock cubes into 1.5 pints of boiling water, add to pan with tin of peas and bring back to the boil. Simmer gently for 30-45 mins, stirring ocasionally. Season with salt and pepper, to taste. Blend until smooth and
add a swirl of cream if desired and croutons. Serve hot.

Tip

This soup can be frozen if desired and re-blended when thawed.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 3 large leeks
  • 4 large potatoes
  • 1 small tin processed peas
  • 1-1/2 pints chicken stock
  • knob of butter
  • splash of veg oil
  • sea salt and black pepper, to taste
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