Leek & potato soup

    Leek & potato soup

    4saves
    1hr35min


    5 people made this

    About this recipe: This is my take on the wonderful leek and potato soup. Very easy and very tasty.

    scazza64 Buckinghamshire, England, UK

    Ingredients
    Serves: 6 

    • 2 tablespoons olive oil
    • 1 large knob butter
    • 2 medium onions, diced
    • 4 leeks, diced
    • 8 large potatoes, peeled and diced (I prefer Maris Piper)
    • 2 1/2 pints chicken stock
    • 1 bouquet garni
    • 3 bay leaves
    • salt and pepper to taste
    • 30g chopped flat leaf parsley

    Method
    Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

    1. Add oil, butter and onions to a large pan and fry until translucent. Do not allow them to colour.
    2. Add diced leek and sweat down for approximately 10 minutes.
    3. Add diced potatoes, chicken stock, bouquet garni and bay leaves and simmer on a low heat for 1 hour with lid on (or until potatoes are softened but still have a little firmness).
    4. Test the potatoes. If they are soft but still a little firm so they hold their shape use a 3 pint jug and slotted spoon to remove enough of the leeks and potatoes to fill the jug without liquid.
    5. With the remaining leek and potatoes in the pan use a hand blender to whizz the soup in to a thick consistency.
    6. Add the leeks and potatoes back to the pan of blended soup.
    7. Add salt and pepper to taste. Test for seasoning and flavour. Add the chopped parsley and serve.

    Tip

    You can use a good shop bought chicken stock, or try my easy chicken stock recipe which adds a extra flavour.

    Recently viewed

    Reviews (1)

    scazza64
    0

    Perfect whatever time of year - 19 Sep 2016

    Write a review

    Click on stars to rate