Leek, potato and rosemary soup recipe
Nothing beats a warming bowl of soup on a cold day. It’s the perfect winter warmer. And this classic, creamy leek and potato soup recipe is served with crisp shards of prosciutto that gives it an extra savoury depth of flavour. See method
- 50g unsalted butter
- 1 small onion, roughly chopped
- 2 tbsp finely chopped rosemary
- 3 leeks, finely chopped
- 3 garlic cloves, sliced
- 550g floury potatoes, peeled and cut into 2cm cubes
- 1 chicken or vegetable stock cube, made up to 800ml
- 200ml semi skimmed milk
- 6 slices prosciutto, torn into strips (optional)
- 2 tbsp chives, to garnish
If you don't have any leeks, try using spring or white onions instead
Each serving contains
of the reference intake
- Melt the butter in a large heavy-bottomed saucepan over a medium heat. Reduce the heat to low and add the onion, rosemary, leeks, garlic and potato chunks, stirring gently. Season well, cover with a lid and allow the vegetables to soften for about 12 minutes without colouring. Give the saucepan a good shake half way through to prevent anything catching on the bottom.
- Add the stock and milk to the pan, stir thoroughly and continue to cook for a further 20-25 minutes or until the potatoes are falling apart. Purée the soup in a blender or using a handheld blender, adding a little more hot water if needed to reach the desired consistency.
- Return the soup to the pan to warm through. Season to taste.
- If you're using the prosciutto, heat a small frying pan over a medium heat. Fry the slices for a minute until they are just crisp.
- Ladle the soup into bowls and serve with a slice of hot prosciutto and a scattering of chives.
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