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Leek and Potato Soup

Perfect for a cold winter day, Leek and Potato Soup is always popular and easy to make, not to mention economical. I use local leeks and Maris Piper potatoes for this delicious soup recipe and either home made chicken stock or else just water. My twin boys absolutely love this soup.

Servings: 6 – 8

leek and potato soup recipe

What you’ll need

Heavy based saucepan


Ingredients – Leek & Potato Soup

  • 400g (3 or 4) medium leeks
  • 2 sticks celery (optional)
  • 2 medium onions
  • 2 cloves garlic, finely chopped
  • 3 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 20 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 or water if necessary.
  9. Taste and adjust the seasoning if need be.

Notes

If you like a really smooth soup, as I do, it is worth investing in a food blender. You get a much better result than the hand held stick blender.

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

For more of my favourite soup recipes or seasonal inspiration check out the Recipes page.

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