JAMOY's potato and leek soup

    JAMOY's potato and leek soup

    7saves
    50min


    4 people made this

    About this recipe: This is a lovely, easy and cheap personally engineered recipe that I love! If you are in my house and want some you have to fight to the death with me for it! Irresistible taste and fun to make. You won't regret making my recipe.

    Ingredients
    Serves: 4 

    • 1.5kg potatoes
    • 3 medium cooking onions
    • 1 packet chicken stock cubes (Knorr® is my favourite)
    • 1 large or 2 small leeks
    • 250g butter (lightly salted Lurpak® is my favourite)
    • 10g black pepper

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Peel and cut the potatoes to nice manageable size, not too big so that you cant stir yet not too small that they will disintegrate. Then add to the soup pot.
    2. Peel and finely dice the onions and add to the soup pot.
    3. Now is a good time to fill your kettle and put it on to boil.
    4. Crush your stock cubes into a measuring jug. Gently stir the stock cubes as you pour your boiling water from the kettle into the jug to ensure that the stock is thoroughly dissolved.
    5. Remove 1/2 of the top darker section of the leek and chop them into small slithers and place them into the small bowl for later.
    6. Remove the ends from the leeks and then slice the leeks lengthways, then chop into manageable pieces then add it to the soup pot along with the pepper.
    7. Put 250g of your butter into the small saucepan and melt at medium heat. Use caution not to burn the butter, once done pour the butter into the pot with the vegetables that you have prepared.
    8. Over medium heat, saute the veg in the butter, but do not brown. Cook and stir occasionally for 5 to 10 minutes, till golden and soft. Note the heart yearning smell!
    9. Pour your stock into the pot and add some water til its 3/4 full. If the chicken stock becomes too diluted in the end you can always add more stock cubes the old fashioned way and blend it!
    10. Simmer for 15 to 25 minutes til the vegetables are soft. Stir and look after it every 5 to 10 minutes to ensure it doesn't burn. Ive done this and it tasted awful!
    11. After you have softened your vegetables it's time to blend it until it's a nice even smooth consistency. Taste and season as liked.
    12. Lastly add your green slithers and simmer for 2 minutes. Don't blend! This is for colour and decoration!

    Tip

    Great for a starter leading to a chicken roast. Also if you find the soup too thin or thick, adjust the amount of potatoes accordingly.

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