This leek and potato soup recipe can be made with chunky potato bits or with the potato mashed down for a smooth texture. Cheap it is to make, but the combination of everyday ingredients in this recipe is far, far more than the sum of its parts.
2 garlic cloves
3 to 4 good-sized leeks (1lb / 450g)
2 good-sized potatoes (1lb / 450g)
1 litre / 1.8 pints vegetable stock (fresh or 2 stock cubes in hot water)
225ml / just under half a pint milk or cream
Salt and pepper to taste
Sliced and chopped leeks
Peel the potatoes and chop them into cubes. Click on the picture below to enlarge it and see the size of the cubes more clearly.
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 will make enough for at least four good portions of leek and potato soup.
Melt the butter / margarine in a pan and add the chopped leeks and garlic.
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.
Leeks frying in butter
Add all the remaining ingredients to the pan with the exception of the milk / cream. Bring the soup to the boil and then let it simmer for the remaining cooking time.
If you want the potatoes 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.STEP 3
If you prefer the potatoes to be smooth rather than chunky (the most popular way), simply use a masher to break down the potatoes in the pan.STEP 4
Just before serving, pour the milk / cream (use milk not cream if you plan to freeze the soup) into the soup and stir well.
If you have parsley sprigs, be a show off and add a sprig to each bowl!STEP 5
Leek and potato soup freezes very well. If you like chunky potatoes in the soup however, these will not be so chunky when you reheat the frozen soup.
Leek and potato soup will keep up to two months when frozen.
Freezing leek and potato soup