I’ve long considered potato leek to be fancy fare, the kind of soup only perfected by restaurant chefs. It wasn’t until I saw ...

Melt the butter and oil in a large, deep non-stick frying pan over a medium heat and fry the onions and leeks for about 5 minutes, stirring regularly, until beginning to soften and lightly colour.

Add the sliced potato to the leeks and stir for 1 minute, then pour on the boiling stock. Season and simmer for 10 minutes. In the meantime, heat a dry frying pan over a medium-low heat ...

Heat a large frying pan with a good fitting lid over a medium-low heat. Add the sliced leek and 1 cup of the stock. Cook for about 2 minutes. Remove lid and add the sliced potato, cover and cook ...

green beans and asparagus batons served in a pool of potato and leek sauce. Chilli flavored oil adds an extra kick to the dish. Cut the leeks and potatoes into small cubes. 2. In a sauce pan add extra ...

Celebrity chef Jamie Oliver offers his take on the timeless potato and leek soup, serving up a recipe ... Heat two tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ...

Reheat in a clean pan, stir in the cream or crème fraîche. Heat through and serve. Switch the cream for low-fat crème fraîche to make this soup a bit lighter. This leek and potato soup will ...