Leek and Potato Soup
This super quick soup is one of my staple comfort foods
Leeks are in abundance right now so they are a great vegetable to try to use in our cooking.
I have to say I didn’t used to like leeks, my school would have a raw leek eating contest and ever since then I was always put off them.
I thought they would taste much stronger, until I had some cooked and they were much more mild than I expected. Since I tried Leek and Potato soup there was no going back and now this soup is one of my winter favourites.
So it is offically autumn and all I want to do is cosy up and watch my favorite shows and cook soups and cinnamon buns.
This is one of those great comfort foods for me and like a lot of my recipes, is a lazy girls dream.
You just have to wash your leeks then cut off the really green ends (I don’t like to waste too much of them so I keep some of the green part). Then roughly chop them and your potatos and your good to go.
I like to add some cooked chicken to the top for some protien and extra flavour
I hope you enjoy this as much as I do, in our house this is a current favorite. Leeks are often discounted this time of the year as well and I find they are still perfectly fine to use since you’re taking the green tops off anyway, so next time you see some reduced you can pick them up and make this soup.
It will freeze just fine as well so you can make a larger batch if you like.
Leek and Potato Soup
Ingredients
1 Large Leek or 2 Small Ones
50g Butter
3 Large Red Potatoes Peeled and Diced
1 Litre of Chicken Stock
Splash of Milk
Method
Makes 4 Servings
1. Add your butter to your pan on a medium heat so it melts.
2. Wash your Leek and remove the very green ends and any outer if it is not fresh anymore. Roughly chop and add to your pan with the butter.
3. Leave to cook for a couple of minutes till the leek has softened.
4. While your leeks are cooking peel and dice your potatoes.
5. Once the leek is soft add your diced potatoes and chicken stock.
6. Bring to the boil and cook for around 15 minutes or until the potato is soft.
7. Blend your soup using an immersion blender and season to taste adding a splash of milk if you’d like it to taste creamier, season to taste.
Serve with some shredded chicken on top and with crusty bread, enjoy.
