Food & Craft

Leek and Potato Soup

Ingredients

  • 4 leeks, washed and finely chopped
  • 2 medium potatoes peeled and diced
  • 1 large onion, finely chopped
  • 2oz butter
  • 1.5 pints chicken or vegetable stock
  • 10floz milk
  • Salt and pepper to taste

You can be all fancy and serve this soup cold as vichyssoise, but I wouldn't thank you for it. It's leek and potato soup. So it should be hot.

Prep: 10 mins Cook: 35 mins Serves: 6

Instructions

  1. Melt the butter in a large saucepan and add the leeks, potatoes and onion, stirring well to coat in butter.

  2. Season, and sweat covered over a low heat for 15 minutes.

  3. Add the stock and milk, and simmer gently for 20 minutes.

  4. Liquidize the soup and return to the saucepan, reheat and serve.

Serve with a swirl of the cream and some crunchy croutons.

Further Reading

Dough

Dough Richard Bertinet

Bread: River Cottage Handbook No. 3

Bread: River Cottage Handbook No. 3 Daniel Stevens

Flour Water Salt Yeast

Flour Water Salt Yeast Ken Forkish

River Cottage Veg Every Day!

River Cottage Veg Every Day! Hugh Fearnley-Whittingstall

The Forager's Kitchen

The Forager's Kitchen Fiona Bird

Comments

Lawyer

Monday 7 October, 2013 at 6:10pm

Totally agree. Should be served hot!

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