|2 tablespoons (60g) butter or margarine|
|1 garlic clove|
|3 to 4 good-sized leeks (1lb / 450g)|
|2 good-sized potatoes (1lb / 450g)|
|1.8 pints / 1 litre stock (fresh or 2 stock cubes in hot water)|
|Just under half pint / 225ml milk or cream (see cook's notes)|
|Salt and pepper (¼ teaspoon of each)|
If you intend to freeze this leek and potato soup then it is probably best not to add cream, add milk instead (see recipe ingredients above). We have frozen leek and potato soup with milk in it many times and it turns out just fine.
The problem with adding cream to the recipe and then freezing it, is that the cream may well separate. In truth, we did an experiment using cream and yes the cream did separate but after stirring it in well it then blended in OK.
This is great food at a very cheap price. It freezes really well, although the potato bits are not so chunky after freezing. All the pictures shown in this recipe can be enlarged by left-clicking your mouse once on the picture. The ingredients below will make enough for at least four good portions of leek and potato soup. The leeks and potatoes can come from the local shop or straight from your garden.
Want to know how to grow potatoes in your garden or in containers? Check out this page written by experts who explain exactly how to grow you own potatoes with pictures and helpful advice.
This recipe was written by David Marks.
First, clean and chop the leeks. The easiest way to chop the leeks is to slice each leek longwise twice (see picture on the right) and then chop all the leek from top to bottom.
Click on the picture to see an enlarged version showing the size of the chopped leek. The leek has been split four ways down the stem which makes it look a bit like celery but it definitely is leek.
Fry them over a low to medium heat until the leeks are soft.
This will take about ten minutes. Stir frequently so that none of the ingredients brown.
Peel the potatoes and chop them into cubes. Click on the picture to enlarge it and see the size of the cubes more clearly.
This can be done while the leeks are being fried.
If you want the potato to stay chunky, cook for 15 to 17 minutes until the potato is soft. If you want to mash the potatoes, cook for about 20 minutes.
If you prefer the potatoes not to be chunky (the most popular way), simply use a masher to break down the potatoes in the pan.
You can use a blender to do this if you want but it's just more to wash up at the end!
Just before serving, pour the milk / cream into the soup and stir well. If you plan to freeze some of the soup, don't add the milk / cream to the pan, instead add three tablespoons of milk / cream to each soup bowl.
If you have parsley sprigs, be a show off and add a sprig to each bowl!