Autumn evenings are made 100% better with creamy, filling, comforting leek and potato soup, served up with a big wedge of bread.
A French classic that tastes deliciously rich with cream and butter.
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You can go down the vegetarian route - by using vegetable stock. Or to add a little extra oomph, you can use chicken stock.
I like to use chicken stock. Homemade chicken stock is delicious for a real luxury feel, but you can also use boiling water mixed with 3 chicken stock cubes and it will still taste amazing!
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Ingredient swaps
Add toppings such as crispy bacon, toasted ciabatta croutons or crumbled stilton Leave out the cream if you like - the potatoes still help to give this soup a creamy textures. It’s just made a little more velvety and rich with the cream.
How to scale down this recipe
You can halve the recipe to serve 3 people (or 2 large servings), sticking to the same ratios.This soup freezes well though, so you can always make plenty and freeze some for later.
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