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Winter Leek and Potato Soup

Serves 6


2 ozs (55g) butter

4 ozs (110g/) onions, peeled roughly chopped

5 ozs (140g) potatoes, peeled roughly chopped

teaspoon nutmeg

12 ozs (340g) white part of leeks, sliced

2 pints (1.1 L /) home-made chicken stock

salt and freshly ground pepper

2-4 fl oz (50-100ml) cream or creamy milk to taste


A blob of whipped cream (optional)

Finely chopped chives

A little crumbed blue cheese (optional)

Melt the butter in a heavy saucepan; when it foams, add the potatoes, onions and leeks and turn them in the butter until well coated. Sprinkle with salt and freshly ground pepper. Cover with a paper lid (to keep in the steam) and the saucepan lid, and sweat on a gentle heat for 10 minutes, or until the vegetables are soft but not coloured. Discard the paper lid. Add the stock; boil until the vegetables are just cooked. Do not overcook or the vegetables will lose their flavour. Liquidise until smooth and silky, taste and adjust the seasoning. Add cream or creamy milk to taste.

Garnish with a blob of cream and some finely chopped chives. Or toss in cheese.

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