Leek and Potato Soup

AuthorBobCategoryDifficultyBeginner

This is one of my most favourite soups. Rich and Creamy and full of flavour. Nothing better to warm you through on a chilly night.

Leek and Potato Soup

Yields6 Servings
Prep Time20 minsCook Time1 hr 5 minsTotal Time1 hr 25 mins

 4 tbsp Butter
 3 Large Leeks
 1 kg Old Potatoes
 1 tsp Sea Salt
 0.50 tsp Black Pepper
 1 tsp Tabasco Sauce
 2 pt Vegetable or Chicken Stock
 1 Bouquet Garni
 10 fl oz Milk

1

Trim, wash and slice the leeks into 2cm roundels.

2

Peel and chop the potatoes into 2cm dice.

3

In a large saucepan, add the butter and allow to melt. Add the leeks and potatoes. Stir the veg to coat in the butter, add the salt, pepper and tabasco. Put a lid on the saucepan and allow to simmer over a low heat for 5 minutes.

4

Remove the saucepan lid and add the stock and bouquet garni. Replace the lid and allow to simmer for a further 60 minutes.

5

Remove the bouquet garni from the soup. Using a liquidiser, blitz the contents of the saucepan and transfer the soup to a clean pan. Add the milk and stir to combine. Serve immediately.

6

Serving accompaniment suggestions: Fresh Crusty Bread and/or Herbed Croutons.

Ingredients

 4 tbsp Butter
 3 Large Leeks
 1 kg Old Potatoes
 1 tsp Sea Salt
 0.50 tsp Black Pepper
 1 tsp Tabasco Sauce
 2 pt Vegetable or Chicken Stock
 1 Bouquet Garni
 10 fl oz Milk

Directions

1

Trim, wash and slice the leeks into 2cm roundels.

2

Peel and chop the potatoes into 2cm dice.

3

In a large saucepan, add the butter and allow to melt. Add the leeks and potatoes. Stir the veg to coat in the butter, add the salt, pepper and tabasco. Put a lid on the saucepan and allow to simmer over a low heat for 5 minutes.

4

Remove the saucepan lid and add the stock and bouquet garni. Replace the lid and allow to simmer for a further 60 minutes.

5

Remove the bouquet garni from the soup. Using a liquidiser, blitz the contents of the saucepan and transfer the soup to a clean pan. Add the milk and stir to combine. Serve immediately.

6

Serving accompaniment suggestions: Fresh Crusty Bread and/or Herbed Croutons.

Leek and Potato Soup

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