Leek & Potato Soup
An easy meal - with locally-sourceable ingredients.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
50g butter
4 potatoes, peeled and chopped
2 onions, sliced
4 leeks, washed well and sliced
750ml vegetable stock
250ml milk
Salt and pepper
Method
Melt the butter and stir in the vegetables. Turn the heat down to low, clamp on a lid and sweat for ten minutes until the vegetables have softened. Add the vegetable stock and bring to a simmer. Bubble gently for fifteen minutes.
Stir in the milk and cook for five more minutes. Once cooled slightly blend with an immersion blender or in a jug blender until super smooth. To get ultra-silky soup, blend for at least five minutes - much longer than you may think. Season to taste, with salt and pepper.
