Leek and potato soup
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Starter
Method
Melt the butter in a heavy saucepan, when it foams, add the diced potatoes, onions and leeks, turn them in the butter until well coated. Season well, sprinkle with salt and freshly ground pepper and toss again.
Cover with a paper lid (to keep in the steam) and the saucepan lid. Sweat on a gentle heat for 10 minutes, or until the vegetables are soft but not coloured. Discard the paper lid. Add 850ml (1 ½ pints stock, bring to the boil and simmer until the vegetables are just cooked. Do not overcook or the soup will lose its fresh flavour.
Liquidise until smooth and silky, taste and adjust the seasoning. Add cream and creamy milk to taste. You may need to add extra stock if you would like the soup a little less thick.
Note: A tablespoon of finely sliced buttered leeks served in the centre of this soup makes a more substantial version.
Ingredients
50g (2oz) butter
450g (1lb) potatoes, peeled and cut into ¼ inch (5mm) dice
110g (4oz) onion, peeled and cut into ¼ inch (5mm) dice
450g (1lb) white parts of the leeks, sliced (save the green tops for another soup or vegetable stock)
salt and freshly ground pepper
850ml– 1.2 litre (1 ½ - 2 pints) light chicken stock
125ml (4 ½ fl oz) cream
125ml (4 ½ fl oz) milk
Method
Melt the butter in a heavy saucepan, when it foams, add the diced potatoes, onions and leeks, turn them in the butter until well coated. Season well, sprinkle with salt and freshly ground pepper and toss again.
Cover with a paper lid (to keep in the steam) and the saucepan lid. Sweat on a gentle heat for 10 minutes, or until the vegetables are soft but not coloured. Discard the paper lid. Add 850ml (1 ½ pints stock, bring to the boil and simmer until the vegetables are just cooked. Do not overcook or the soup will lose its fresh flavour.
Liquidise until smooth and silky, taste and adjust the seasoning. Add cream and creamy milk to taste. You may need to add extra stock if you would like the soup a little less thick.
Note: A tablespoon of finely sliced buttered leeks served in the centre of this soup makes a more substantial version.
