Food & Drink

Leek, potato and pea soup

With winter approaching discover a creamy and delicious recipe using five ingredients.

2 leeks, pale section only, thinly sliced
2 large Crème Royale potatoes, peeled, coarsely chopped
4 cups (1L) chicken or vegetable stock
1 cup (120g) frozen peas
1/2 cup (125ml) thickened cream
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Step 1
Heat a large frying pan over medium heat. Add the leek and cook, stirring, for 5 mins or until leek softens. Add the potato and stock and bring to the boil. Reduce heat to low.

Step 2
Cook, stirring occasionally, for 20 mins or until potato is very tender and soup thickens slightly. Stir in the peas. Cook for 2 mins or until heated through. Set aside to cool slightly.

Step 3
Use a stick blender to blend until smooth. Add half the cream and stir to combine. Season.

Step 4
Ladle the soup evenly among serving bowls. Drizzle with the remaining cream.

Recipe and image supplied by Coles