Leek and potato soup
- February 2018
- Serves 8
- Hands-on time 15 min, simmering time 30-35 min
Make a big pot of this winter classic – leek and potato soup. Freeze half and enjoy the rest on another chilly day. You could even add in a few extra spices and some pan-fried chicken breast next time to transform this into a hearty dinner.
Want something a little more indulgent? How about adding blue cheese to your soup, like in this potato, leek and stilton soup recipe.
- Vegetarian recipes
- 4.7g (2.7g saturated)
- 18.8g (4.5g sugars)
- 40g butter
- 500g leeks, finely chopped
- 2 onions, finely chopped
- 600g floury potatoes such as maris piper or king edward, finely diced
- 2 garlic cloves, crushed
- 1 litre vegetable stock
- 1 tsp dijon mustard
- Small bunch fresh chives, finely chopped
- Crusty bread to serve
- Melt the butter in a large lidded pan/casserole set over a medium heat. When the butter foams, add the leeks, onions and potatoes with plenty of salt and pepper, then cook gently, with the lid on, for 15-20 minutes. Stir every now and again to make sure the veg doesn’t catch on the bottom. Add the garlic and cook, stirring, for 1 minute.
- Add the stock with the dijon mustard, bring to the boil, then turn down the heat to low and simmer for 15 minutes more until the veg are tender. Taste and season with salt and pepper. Serve half the soup spooned into warm bowls, sprinkled with the chives and freshly ground black pepper, with crusty bread to dip in. Freeze the rest of the soup.
This soup is great served chilled too – one for when the weather warms up.
Make up to 3 days in advance and keep in a sealed container in the fridge.
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