Leek and Potato Soup

 

 

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 Leek and Potato Soup
This soup is a British classic offering a deliciously tasty warm bowl of goodness thickened naturally with potatoes a carbohydrate which also fills you up.
Course Starter & Snack
Prep Time 10 - 15 minutes
Cook Time 30 - 40 minutes
Servings
portions
Ingredients
  • 2 tablespoons olive oil or 1 tablespoon oil and 15 g / 1/2 oz butter
  • 1 medium onion peeled and roughly diced
  • 1 stick celery washed, stringy bits removed and diced
  • 2 cloves garlic crushed or chopped
  • 2 large leeks washed, trimmed and diced (see tips below)
  • 1 large potato or 2 medium - peeled and diced
  • 1&1/2 pints stock or water and 1/2 stock cube or milk or half and half
  • seasoning to taste
  • 2 tablespoon chives or parsley chopped (optional) 
Course Starter & Snack
Prep Time 10 - 15 minutes
Cook Time 30 - 40 minutes
Servings
portions
Ingredients
  • 2 tablespoons olive oil or 1 tablespoon oil and 15 g / 1/2 oz butter
  • 1 medium onion peeled and roughly diced
  • 1 stick celery washed, stringy bits removed and diced
  • 2 cloves garlic crushed or chopped
  • 2 large leeks washed, trimmed and diced (see tips below)
  • 1 large potato or 2 medium - peeled and diced
  • 1&1/2 pints stock or water and 1/2 stock cube or milk or half and half
  • seasoning to taste
  • 2 tablespoon chives or parsley chopped (optional) 
Instructions
  1. Heat the oil or oil and butter in a large saucepan.
  2. Gently cook the onion and celery, till soft but without colour approx 1 – 2 minutes.
  3. Add the garlic and leeks, cooking for 3 – 4 minutes.
  4. Add the potatoes and pour on the stock or milk.
  5. Cover with a lid, only if you have one that fits, simmer for 20 minutes or until the potatoes are tender.
  6. Liquidize / blend till smooth –ish.
  7. Season to taste, sprinkle in the herbs and serve.
  8. If you like your soup thinner add a little water, stock, cream or milk.
Recipe Notes

Tip – Make this soup your own by replacing the leek with any vegetable you like – try broccoli, spring greens, cauliflower, carrots or courgettes. You can also enrich soup with cheese try replacing the leeks with broccoli and then melting in 60 g of stilton at the end making Broccoli and Stilton soup or finish of with a heaped teaspoon of cream fraiche each.

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