Three Cornered Leek and Potato Soup

Serves 4


  • 50g butter
  • 500g potatoes, peeled and chopped
  • large handful three cornered leek (roughly 200g), finely chopped
  • 4 sprigs thyme, leaves only
  • 4 sprig oregano, leaves only
  • 125ml white wine
  • 500ml vegetable stock
  • 100ml double cream
  • olive oil
  • sea salt and freshly ground black pepper


  1. Heat a large saucepan over a medium heat. Add the butter along with a dash of oil. Once melted, stir in the potatoes and the three cornered leek with some salt and sauté until the leek has wilted. Add the herbs and stir through.
  2. Pour in the wine and allow to bubble for a minute or two until the alcohol has burnt off. Then pour in the stock and bring to a simmer. Simmer until the potatoes are completely soft and collapsing.
  3. Once soft, mash the potatoes until broken down and stir through the cream. Heat for a few minutes then taste and adjust the seasoning as necessary.
  4. Serve in mugs.

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