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EVERYDAY AUTUMN

Leek & potato soup

A dependable autumn classic that turns inexpensive seasonal vegetables into a proper lunch.

SERVES 4PREP 15 minCOOK 35 min
FOSTER'SLeek & potato soupRECIPE KITCHEN
STEP BY STEP

Method

  1. 1

    Wash the leeks thoroughly and slice. Peel and dice the potatoes and onion.

  2. 2

    Soften the onion and leeks gently in oil or butter for about 8 minutes without colouring.

  3. 3

    Add potatoes and stock, bring to a simmer and cook for 20–25 minutes until tender.

  4. 4

    Blend completely or leave slightly chunky. Season generously with black pepper.

FOSTER'S TIP

Keep some finely sliced leek back and fry until golden for a simple topping.

HOW TO SERVE

Serve with bread, cracked black pepper and a little chopped leek or herbs.

STORAGE & REHEATING

Cool promptly and refrigerate covered for up to 3 days. Reheat until piping hot.

ALLERGENS

Contains milk if butter is used. Check the vegetable stock label.

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