Leek and Potato Soup

INGREDIENTS

2 tablespoons (60g) butter or margarine

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

PREPARATION TIME: 10 minutes
 
COOKING TIME: 25 minutes
 
DIFFICULTY: Easy
 
FREEZE: Yes
 
SERVINGS: 4 servings
 
EQUIPMENT: Large pan, potato masher

PREPARATION

Rinse and chop the leeks. The easiest way to chop the leeks is to slice each leek longwise twice (see picture below) and then chop all the leek from top to bottom. Click on the picture below 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.

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.

Cutting potatoes into cubes

ADVICE FOR LEEK AND POTATO SOUP

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 will make enough for at least four good portions of leek and potato soup.

RECIPE INSTRUCTIONS

STEP 1

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

STEP 2

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.

Leek and potato soup cooking

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.

Mashing 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!

Leek and potato soup topped with parsley

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