← Back to recipes

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

Equipment

  • saucepan
  • saucepan lid
  • blender

Instructions

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