Leek and potato soup
Our classic leek and potato soup complements your vegetarian menu. By adding the MEADOWLAND Double this soup becomes silky smooth.
For the soup
- Bring the water to the boil and whisk in the KNORR Bouillon paste then remove from the heat and set aside until needed.
- Peel and dice the potatoes and slice the leeks.
- Add the potatoes and half the leeks to the bouillon and bring to the boil. Reduce the heat and simmer for 12-15 min. then remove from the heat and place into liquidiser. Blend until smooth then return to the saucepan and add in the MEADOWLAND Double.
- Sweat the remaining leeks in the STORK then add to the soup then pour into serving bowls.
- Pour the soup into serving bowls.