Posted by: Joan Spiller | May 24, 2014

Leek and Potato soup – Recipe


Tis the season.. Soup season, that is! This is such a delicious soup and so simple to make too!

Ingredients:

2 large leeks – sliced into 1/2cm rounds 
3 large potatoes – peeled and *diced into 1cm cubes (since everyone’s idea of large differs I guess I’d say use 3 cups of spud)
A bit of oil (I used rice bran or any non-flavoured will be ok, i.e don’t use sesame or peanut oil) – I’d guess around 2T ..
A knob of butter
Salt and freshly ground pepper to taste – this means season it til you like it but do not omit entirely. Even if you’re trying to be a purist, it will need seasoning. Why not leave off the salt and pepper once it’s served 😉
1c vegetable stock (see my post on how to make vege stock) or use water if you don’t have stock.
1/2c cream or milk

Finely sliced parsley to garnish or if you wanna be fancy, caramelised leeks .. yummo!
A little extra cream for garnish or creme fraiche or plain old sour cream.

Method:

On a med to low heat, cook the sliced leeks in a large fry pan. Use a little oil (1-2T) and a little butter this will prevent the leeks sticking. Stir every now and then. You do not want ANY colour in the leeks, you want them glassy, soft and squishy looking. “Softened”, may be a better adjective? Season with a little salt and pepper. I use white pepper so I don’t have black specks in the soup, up to you what you want to use.

If you have raw spuds – now is the time to cook them (cook in the stock you’ve got to put in the soup) til they are soft / cooked.
Heat the vegetable stock.

Chuck the cooked leeks into your soup pot, add the potatoes and stir. Then add the stock.
Cook for 10 mins, (lid off) stirring often.

Remove from the heat, add the milk or cream then blitz til it’s smooth and creamy.

At this point the soup is all but ready. Ideally, you’d have it on a slow low heat to simmer a good 15 mins or so longer, before serving.

And even better – same goes of almost all soups, stews and lasagne type meals: make it a day ahead.
The flavours go mad overnight 😉

Serve in warm bowls, with crusty bread drizzled with olive oil.

Serves 2-4
Freezes fine (once cold).

veg

Bon Appetit!

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Responses

  1. I will make this soon !

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  2. can’t beat leek and potato soup… looks great

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    • omigosh stop the presses! I just added a half tsp of mustard (dijon) to the soup and it went OFF. As in, it was good .. who’d have thought it. It’s kinda cheesy and rich and gorgeous! Wicked!

      Like

  3. YW ..
    I just ate a bowl of this with some home made herb bread – SOO good. Maybe I need to write up my herb bread recipe too lol

    Like

  4. It’s really a bowl of join. The recipe sounds nourishing. Thanks for sharing.

    Like


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