Monday, 28 March 2011

Leek & Potato Soup

This is a pretty simple, but hearty and tasty recipe.  I use chicken stock in this, but you could use vegetable stock, or just water.  Similarly, you could substitute the butter for vegetable oil and even miss out the cream if you are watching the calories

2 Medium floury potatoes (I use Maris Pipers) cut into small pieces
2 New potatoes, Diced
3 Leeks, finely sliced
900ml Stock or water
1 Small onion finely chopped
30g Butter
50ml Milk
50ml Single cream

1. Melt the butter in a thick bottomed pan, then sweat off the onion and about half the leeks, cooking them on a low heat until they start to get a little pale

2. Stir in the floury potatoes and cook for another 5 minutes, then add the stock and simmer for 10 to 15 minutes, until the vegetables are nice and soft.

3. Next, blend this mixture smooth (you can always pass it through a sieve to get rid of any lumps) and return it to the pan.  Add the waxy potatoes and the rest of the leeks and cook for another 10-15 minutes then add the milk and cream, heating gently then season to taste and serve and enjoy

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