Heat through and serve. Switch the cream for low-fat crème fraîche to make this soup a bit lighter. This leek and potato soup will keep in the fridge for up to three days, but it also freezes ...
3 Blitz the soup with a hand blender, then pour in the milk. Season to taste and reheat gently. 4 Ladle the soup into warmed bowls and garnish with dollops of crème fraîche and a sprinkling of ...
Leek and potato soup is the perfect comfort meal for the long winter months, with its healthy ingredients and delicious taste. Whether making the soup for lunch or dinner, you'll always be left ...