Leek and Potato Soup


Everyone is cooking soup at the moment. It’s exactly what we crave when the temperature plummets. I wanted to make a veggie soup, but also wanted one which is wholesome and filling so, naturally, I went for leek and potato (brocolli and stilton would have been a close second).

I’m not going to try to sell this soup as a healthy option – it contains too much butter and cream for that sort of thing. But that’s what makes it so delicious! I think that we must use up so many calories trying to keep warm in this horrid weather that we deserve a little cream sometimes.

Leek and potato is a classic and will guarantee bowls licked clean. It’s a lovely colour and could easily be prettified for a dinner party.

This will take 30 minutes and will serve at least 4 (there will likely be leftovers which freeze beautifully!)

Leek and Potato Soup (1)

Leek and Potato Soup

50g unsalted butter

1 onion

450g potatoes

450g leeks

1 litre vegetable stock

140ml double cream

140ml milk

1. Peel your potatoes and chop them into 1 inch chunks. Trim the ends off the leeks and slice them. Chop your onion into 1 inch chunks.

2. Melt the butter in a large saucepan or casserole dish over a medium heat. When it starts to bubble, and the veg. Turn down the heat and put a lid on. Cook for 5 minutes, stirring fairly often so that the veg doesn’t stick or colour.

3. Pour in the stock and bring to the boil. Put the lid back on and simmer for about 10 minutes, or until the potatoes are soft.

4. Whizz your soup up with a blender until smooth then put back on the heat. Add the cream and milk and bring to a simmer, then season to taste with salt and plenty of black pepper.

5. Serve large bowls or mugs with thick wedges of warm bread. Delicious!

Leek and Potato Soup (2)

Advertisements

13 thoughts on “Leek and Potato Soup

    • harrietyoung38 January 13, 2015 / 7:28 pm

      Haha! Great minds think alike. Your soup looks delicious

      Like

    • Debbie Engelmann January 13, 2015 / 7:41 pm

      I keep ALL scraps from veggies and throw them into a freezer bag as I collect them. Then I dump them in my stock making whether it is beef or chicken. Just now I put an entire gallon size bag full of celery bottoms, parsley stems, carrots ends; not the kitchen sink though. In went my whole chicken, some vinegar, and more onions. Now it gets to simmer for hours. So, when a recipe calls for stock, I always have it and I KNOW it doesn’t contain MSG!

      Thanks for sharing your recipes!

      Liked by 1 person

  1. Debbie Engelmann January 13, 2015 / 7:32 pm

    Nice soup! A little bit of butter is healthy in my opinion – just not a whole stick of it! Going to make this up tomorrow!

    Like

  2. sweetpea2love January 13, 2015 / 8:28 pm

    This looks delish ❀

    Like

  3. inkvirgintravel January 14, 2015 / 3:29 pm

    Might need some of this to stay warm in NY this winter until my trip to Dominican Republic! Great post! πŸ™‚

    Liked by 1 person

  4. HedgeComber January 14, 2015 / 5:16 pm

    Looks utterly delicious and I second the need for nice creamy treats in this weather πŸ™‚
    Janie x

    Liked by 1 person

  5. Liu.Live.Eat. January 16, 2015 / 7:14 pm

    It looks absolutely delicious! I really like to give it a try and see if I can give a healthier twist to it neverthless I’m sure it will not taste equally as delicious then 😦

    Sincerely,
    LiuLiveEat Lifestyle Writer

    Like

Leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s