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Potato, Leek and Rosemary Soup

Classic warming soup with fresh rosemary and cream.

4 servings
Prep: 15 min
Cook: 35 min
Total: 50 min
British

Ingredients

  • 50g of butter
  • 1 white onion (roughly chopped) – small
  • 2 tbsp of fresh rosemary (finely chopped)
  • 3 leeks (finely chopped)
  • 3 cloves of garlic (crushed)
  • 550g of potato (peeled and cubed)
  • 800ml of chicken stock
  • 200ml of milk – semi skimmed

Instructions

  1. Melt the butter in a large heavy-bottomed saucepan over a medium heat.
  2. Reduce the heat to LOW and add onion, rosemary, leeks, garlic and potatoes, stirring gently.
  3. Season well, cover with a lid and allow the vegetables to soften for about 12 minutes. Give the pan a good shake halfway through to prevent sticking.
  4. Add the stock and milk to the pan, stir thoroughly and continue to cook for a further 20-25 mins.
  5. Blend soup and season.