Riverford Wicked Leeks
Cream of onion soup recipe image

Print Cream of onion soup

This bistro classic, enriched with cream, makes a good quick supper with a hunk of crusty bread. Garlic bread goes especially well. Season it liberally and garnish with chopped parsley and croutons. You could stir in a tablespoon of sherry before blending.


  • 50g butter
  • 5 medium sized onions, chopped
  • 3 medium sized potatoes, diced
  • Nutmeg
  • 1 litre chicken stock
  • 300ml single cream
  • Small handful parsley, chopped
  • Handful croutons


  1. In a saucepan, melt the butter and add the onions with the potatoes, nutmeg and seasoning.
  2. Cover with a lid and stew gently for 20 minutes. Add the stock and bring to the boil. Boil for 10 minutes and pass through a fine mouli or blend.
  3. Return to the saucepan and add the cream. Gently reheat (do not boil once cream is added). Serve and sprinkle each bowl with parsley and croutons.
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