Leek & Potato Soup

Easy to make and just what is needed on a cold day.

 

 

 

Serves 4 people


 

  • 1 medium onion
  • 250 grams potatoes
  • 30 grams butter
  • 2 large leeks
  • 900 mL vegetable stock
  • 60 single cream (optional)

 

 

1. Peel and chop the onion.

2. Melt the butter in the soup pot and sweat the onion over a low heat for 8 – 10 minutes without colouring.

3. Peel and chop the potatoes, and stir in for a couple of minutes.

4. Trim the leeks using a sharp knife and board, cut lengthways through the green section of the leek.

5. Holding the leek upside down, run cold water between the layers to ensure that all the mud and grit washes away.

6. Then slice the leeks thinly crosswise, and add to the pan.

7. Stir in and fry until the leek is soft.

8. Gradually add the stock and turn up the heat to bring to the boil.

9. Turn heat to low and cover the pan then simmer until the potatoes are soft – about 10 minutes.

10. (Optional) blend the soup using a hand blender then add the cream

11. Serve with crusty bread or croutons.

Method

 

1. Peel and chop the onion.

2. Melt the butter in the soup pot and sweat the onion over a low heat for 8 – 10 minutes without colouring.

3. Peel and chop the potatoes, and stir in for a couple of minutes.

4. Trim the leeks using a sharp knife and board, cut lengthways through the green section of the leek.

5. Holding the leek upside down, run cold water between the layers to ensure that all the mud and grit washes away.

6. Then slice the leeks thinly crosswise, and add to the pan.

7. Stir in and fry until the leek is soft.

8. Gradually add the stock and turn up the heat to bring to the boil.

9. Turn heat to low and cover the pan then simmer until the potatoes are soft – about 10 minutes.

10. (Optional) blend the soup using a hand blender then add the cream

11. Serve with crusty bread or croutons.

Ingredients

 

  • 1 medium onion
  • 250 grams potatoes
  • 30 grams butter
  • 2 large leeks
  • 900 mL vegetable stock
  • 60 single cream (optional)

 

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