# Potato, Leek and Rosemary Soup

> Classic warming soup with fresh rosemary and cream.

- HTML version: https://robbiepalmer.me/recipes/potato-leek-rosemary-soup
- Servings: 4
- Prep time: 15 min
- Cook time: 35 min
- Total time: 50 min
- Cuisine: British
- Tags: soup

## Ingredients

- 50 g butter
- 1 piece white onion, roughly chopped (small)
- 2 tbsp fresh rosemary, finely chopped
- 3 piece leek, finely chopped
- 3 clove garlic, crushed
- 550 g potato, peeled and cubed
- 800 ml chicken stock
- 200 ml milk (semi skimmed)

## Cookware

- saucepan
- saucepan lid
- blender

## Instructions

1. Melt 50g of butter in a large heavy-bottomed saucepan over a medium heat.
2. Reduce the heat to low and add the 1 white onion, 2 tbsp of fresh rosemary, 3 leeks, 3 cloves of garlic, and 550g of potato, stirring gently.
3. Season well, cover with a saucepan lid, and allow the vegetables to soften for about 12 minutes. Give the pan a good shake halfway through to prevent sticking.
4. Add 800ml of chicken stock and 200ml of milk to the pan, stir thoroughly, and continue to cook for a further 20 minutes.
5. Blend the soup with a blender and season.

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