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Recipes

Leek and Potato Soup

Perfect for a cold winter day, I use local leeks and Maris Piper potatoes for this delicious soup recipe and either home made chicken stock or else just water.

Servings: 6 – 8


What you’ll need

Heavy based saucepan


Ingredients

  • 400g (3 or 4) medium leeks
  • 2 sticks celery (optional)
  • 2 medium onions
  • 2 cloves garlic, finely chopped
  • 4 medium potatoes, peeled and chopped
  • salt and pepper
  • 3 – 4 pints water or stock (chicken or vegetable)
  • knob butter

Method

  1. Heat the stock in a separate pan.
  2. Trim the leeks, removing the coarse outer leaves, wash very well and slice thinly.
  3. Wash and chop the celery.
  4. In a heavy based pan, heat a little olive oil, add the butter, onions, celery and garlic and a little salt and pepper and cook slowly until the onions soften, at least 10 minutes.
  5. Add the potatoes and cook for another 5 minutes or so.
  6. Add the leeks and continue to cook for another 5 – 10 minutes, stirring occasionally.
  7. Add the hot stock, enough to cover the vegetables and simmer gently for another 15 minutes or so until the vegetables are cooked through.
  8. Liquidise, add more stock if necessary.
  9. Taste and adjust the seasoning if need be.

Notes

Keeps well in the fridge for a few days or freeze for up to three months.

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Testimonial

Thank you Mary Anne, after taking your cookery class last year I’ve caught the baking bug. I’ve also made your apple tart…buttermilk scones and just yesterday tried your rhubarb tart.

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