- Course
- Lunch
- Cuisine
- British
- Prep
- 5 mins
- Cook
- 30 mins
- Total
- 35 mins
- Serves
Ingredients
Ingredients for 10 servings
- 2kg Leeks
- 2 Onion, diced
- 360g Potatoes, cubed
- 3.4l Water
- 300g Butter
- 200ml Double Cream
- 200ml Milk
- 200g Flour
- Creme Fraiche
- Salt and Pepper
- Cayenne Pepper
Method
- 1Chop the green tops from the leeks and save for later. Use the white parts for the soup. Half the leek and wash. Slice as finely as possible.
- 2Put the water on to simmer.
- 3In a separate pan, heat the butter and add the diced onion to sweat down. Then add the leeks for 5 minutes.
- 4Add the simmered water to the onions and leeks followed by the potatoes. Bring to the boil and cook for around 10 minutes or until potatoes are tender.
