Print Friendly


Harvested all our leeks and carrots today, just before the frost comes visiting. Made a potful of Creamy Leek & Potato Soup. It’s extremely nice for a cold grey evening; delish and bellywarming.. 🙂

Adapted from “Traditional British Cooking” – A Definitive Collection

Ingredients:

  • 50g butter or liquid cooking butter or vegetable oil
  • 2 large leeks, halved lengthwise, finely chopped, thoroughly washed and drained
  • 1 small onion, peeled, halved and finely chopped
  • 150g potatoes, peeled, finely cubed or chopped
  • abt 900ml vegetable stock (or pork or chicken stock)
  • salt & pepper to taste

timetable

recipe

    Serves 3-4
    Prep time 10 mins
    Cook time 45 mins
    Total time 55 mins
55mins
total time

Preparation:

  1. Heat 25g butter or oil in a large sauce pan or pot.
  2. Add leeks and onions. Cook gently, stirring occasionally, for abt 7 mins, till softened but not browned.
  3. Add potatoes to pan and cook, stirring occasionally, for 3-5 mins.
  4. Add stock and bring to the boil.
  5. Cover pan and simmer gently for 30-35 mins, till vegetables are very tender.
  6. Adjust seasoning, remove from heat and stir in butter (if using, in small pcs).
  7. Using a masher or hand blender, mash or blend soup mixture to the consistency wished. Mine’s abt 90% mashed coz we like to have bits or lumps of vegetables still evident in our soup. Or alternatively, leave vegetables chunky.
  8. Serve hot with crusty bread or as we did, with Cheese & Bacon Biscuits.

 



Rate this post if you like:
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...