Make Your Own Leek & Potato Soup
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This is a good winter warmer soup made with simple, cheap ingredients although you can make it fancier if you wish. Please feel free to adapt to suit vegetarians and vegans.
Ingredients
50g butter
450g potatoes, peeled & cut into 1 cm pieces
1 small onion, cut the same size as the potatoes
450g white parts of leeks, sliced
850 ml – 1.2 litres /1.5 – 2pts light chicken or vegetable stock
142 carton whipping cream
125ml full fat milk
To finish (optional)
The white part of 1 leek
A small knob of butter
Finely chopped chives
Chopped Leek and Potato
Method
- Melt 50g butter in a heavy saucepan. Add the potatoes, onion & leeks & toss them in butter until they are well coated.
- Season well with salt & pepper & toss again. Put on lid & cook over gentle heat for 10 minutes, or until the vegetables are soft but not coloured.
Leek and Potato Soup cooking with butter
- Pour in 850mls of the stock & bring to the boil & simmer until the vegetables are just cooked – about 5 minutes.
Leek and Potato Soup cooking
- Puree in a blender or use a stick blender until smooth & then return to the pan. Stir in three quarters of a 142 ml carton of whipping cream & 125 ml full fat milk.
- To finish the soup, finely shred the white part of a leek & gently cook it in a small knob of hot butter for a few minutes until it is softened but not coloured.
- Reheat the soup to a gentle simmer & add some extra stock if it is too thick for your liking & then pour into warmed bowls
- Drizzle the remaining cream over each serving, top with a little pile of buttered leeks & a scattering of chives & black pepper.
- Enjoy
There are lots of adaptations you can make to this recipe to make it suitable for vegetarians and vegans. The butter can be replaced by any kind of margarine or oil. You can use the green parts of the leeks or you can use frozen leeks. You could also use left over mashed potato if you have some spare. You don’t have to add cream or milk and you don’t have to do the topping either although these additions do make the soup quite luxurious if you are out to impress anyone!
Feel free to print a copy of the recipe:
Print
Make Your Own Leek & Potato Soup
This is a good winter warmer soup made with simple, cheap ingredients although you can make it fancier if you wish. Please feel free to adapt to suit vegetarians and vegans.
Ingredients
50g butter
450g potatoes, peeled & cut into 1 cm pieces
1 small onion, cut the same size as the potatoes
450g white parts of leeks, sliced
850 ml – 1.2 litres /1.5 – 2pts light chicken or vegetable stock
142 carton whipping cream
125ml full fat milk
To finish (optional)
The white part of 1 leek
A small knob of butter
Finely chopped chives
Chopped Leek and Potato
Method
- Melt 50g butter in a heavy saucepan. Add the potatoes, onion & leeks & toss them in butter until they are well coated.
- Season well with salt & pepper & toss again. Put on lid & cook over gentle heat for 10 minutes, or until the vegetables are soft but not coloured.
Leek and Potato Soup cooking with butter
- Pour in 850mls of the stock & bring to the boil & simmer until the vegetables are just cooked – about 5 minutes.
Leek and Potato Soup cooking
- Puree in a blender or use a stick blender until smooth & then return to the pan. Stir in three quarters of a 142 ml carton of whipping cream & 125 ml full fat milk.
- To finish the soup, finely shred the white part of a leek & gently cook it in a small knob of hot butter for a few minutes until it is softened but not coloured.
- Reheat the soup to a gentle simmer & add some extra stock if it is too thick for your liking & then pour into warmed bowls
- Drizzle the remaining cream over each serving, top with a little pile of buttered leeks & a scattering of chives & black pepper.
- Enjoy
There are lots of adaptations you can make to this recipe to make it suitable for vegetarians and vegans. The butter can be replaced by any kind of margarine or oil. You can use the green parts of the leeks or you can use frozen leeks. You could also use left over mashed potato if you have some spare. You don’t have to add cream or milk and you don’t have to do the topping either although these additions do make the soup quite luxurious if you are out to impress anyone!
