Potato & Leek Soup


1 min read

Serving: 4
Time: 1h 30 min.
Potato & Leek Soup:
  • 500g potatoes (peeled and diced)
  • 1 onion (peeled and chopped)
  • 1 large leek
  • 1 bay leaf
  • 1 clove of garlic
  • White peppercorns
  • 750ml vegetable stock
  • 25g flour
  • 250ml Anchor Dessert & Cooking Cream
Potato & Leek Soup:
  • Put all ingredients except for the flour, butter, and Anchor Dessert & Cooking Cream into a large pot. Bring to a boil, skim and let simmer for 45 minutes.
  • Melt the butter in a pan until foaming and then stir in the flour. Cook the roux on low heat for a couple of minutes, until a light golden colour. Whisk the roux into the soup and let simmer for another 30 minutes.
  • Blend the mixture with an immersion blender until smooth. Strain the soup through a sieve and check the consistency - reduce further if necessary. 
  • Add the Anchor Dessert & Cooking Cream, bring back to a boil and season with salt and freshly ground white pepper to taste.
  • Serve in bowls with a pour of Anchor Dessert & Cooking Cream and some warm pieces of multi-grain baguette.




Related Products

Find the ingredients to make a potato and leek soup today!