Simple Creamy Leek and Potato Soup

Edgy July 8, 2013 0
Simple Creamy Leek and Potato Soup

This is a great recipe that can double as a simple starter or a big bowl serves as a warming meal.  Unlike most leek and potato soup recipes this one uses a lot of milk so requires careful cooking but the finished product is well worth it!  Soup recipes are often considered a cop out unless you get them exactly right but this one is an absolute stonker, it has a rich restaurant taste and isn’t as watery as other homemade soup recipes.

It requires very few ingredients so is really cheap for a recipe this filling and with 500g bags of potatoes for 50p, a couple of leeks the same and a quid for the milk maximum you can feed 4 for 50p each with this recipe and still feel reasonably full!

You will need a hand blender or some sort of soup blender for this recipe too.

Serves 4:

You will need:

500g Charlotte Potatoes Any small new potato will do really; Maris Piper if they’re pretty fresh can be great.
2 Large Leeks Not much to say about that… Its 2 large Leeks!
1 Litre Milk Use skimmed or semi-skimmed if possible otherwise the soup will become too rich!
1 ½ Vegetable Stock Cubes That’s right I said half!
Butter, 1 Knob I said knob… LOL

 

  1. It’s up to you whether you peel the potatoes for this recipe, given that these are new potatoes with pretty thin skins its more than possible to not bother with it, but if you are going to peel them, do it here!
  2. Chop the potatoes into small segments and add them to a pan of water and bring them to the boil, the smaller they are the faster they will boil.
  3. While the potatoes are boiling chop the leeks, into rings, no more than a centimetre and all the way up until the leek starts to split into leaves.
  4. Add some butter in to another large pan and add over a medium heat, when the butter has melted add in the chopped Leeks and then fry them off until soft.
  5. When the Potatoes are boiled (you will be able to tell when a fork travels easily through them) drain the Potatoes and add into the pan with the Leeks.
  6. Lower the heat on the pan now containing the Leeks and Potatoes and add the litre of milk.
  7. Add the vegetable stock and then season lightly with salt and heavily with pepper.
  8. Allow to simmer gently stirring often.  DO NOT LET THIS BOIL!! THE MILK WILL BURN ONTO THE BOTTOM OF THE PAN AND YOU WILL NEED TRICKS FROM KIM AND AGGIE TO REMOVE THE MESS!
  9. 9.       When the mixture is simmering nicely remove from the heat and either; add the mixture to the blender or blend the mixture with your hand blender.  PLEASE PLEASE PLEASE remember to put the pan on a pan stand if possible and not directly onto the work surface as this kind of heat can wreck certain types.
  10. Divide the mixture evenly between 4 bowls and serve.

Serving Suggestion:

If possible serve with fresh bread rolls.

Add extra pepper for a bit of heat.

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