How to make National Trust Leek and Potato Soup

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and sliced leeks, sautéing until softened, about 5 minutes.

Stir in the diced potatoes and cook for another 5 minutes, stirring occasionally.

Pour in the vegetable broth and bring the mixture to a boil.

Reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.

Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches.

Stir in the heavy cream, salt, black pepper, and nutmeg, and heat through without boiling.

Taste and adjust seasoning if necessary.

Serve hot, garnished with fresh chives.

Equipment Needed

Spice Level:

Dietary