For the soup:

Our classic leek and potato soup complements your vegetarian menu.



  1. 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 double cream.
    • Sweat the remaining leeks in the STORK then add to the soup then pour into serving bowls.
    • Pour the soup into serving bowls.
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