Potato soup was always a firm favourite as a child. The inclusion of the leek came about because of a surplus in the garden.
In a large heavy saucepan melt butter and cook potatoes and leeks until the leeks are soft but not brown.
Add the stock and lemon juice, simmer until the vegetables are soft.
Blend, season to taste add cream and served topped with chives.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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