A white bowl filled with creamy beige potato soup, topped with sliced parsley.

Leek & Potato Soup

Leek & Potato soup blends tender leeks and earthy potatoes in a delicious, velvety broth. Perfect with our Hovis® Seed Sensations® Original loaf.

Made with Hovis® Seed Sensations® Original

Preparation time: 10 mins

Cook time: 35 mins

Serves 6

Ingredients

6 Slices of Hovis® White Half Cob
3 Tablespoons of unsalted butter
4 Large leeks (roughly chopped)
3 Garlic cloves (crushed)
1kg Potatoes (peeled and roughly chopped)
1L Chicken or vegetable broth
Salt & Ground black pepper
3 Springs of fresh thyme
250ml Double cream

Tip

Leeks can be sandy, so slice them and rinse thoroughly in a bowl of water to remove any grit. Pat them dry before cooking.

Method

Melt the butter over medium heat in a large pot. Add the garlic and leek, stirring regularly until soft, for about 10 minutes. Adjusting the heat to prevent browning.

A leek next to four round slices on a wooden board, with a sharp knife on the right.

Add the potatoes, stock, thyme, salt and pepper to the pot, and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes or until the potatoes are very tender.

A large pot filled with simmering water and sliced potatoes cut lengthwise.

Once cooled, remove the thyme springs. Add the soup to a blender and blend until smooth. Stir in the double cream and bring to a simmer. Give your Hovis® White Half Cob a quick toast, and enjoy it as a side to your soup!