Recipe: Leek and Potato Soup


This classic soup should be in everyone’s repertoire, I think. Easy to make, and tastes great from very simple ingredients.

The milk or cream really makes a difference to the end product. Blended potato tends to go a bit gluey in texture and the milk stops that from happening. Soy milk or other non-dairy milks will work just as well. You need to be fairly generous with the salt in this soup – potato soaks up salt, so don’t be surprised if you have to add quite a bit more than normal to get the right taste.

Potato and leek soup photo DSCN0947_zpsd108bd9f.jpg

2 medium floury potatoes, roughly chopped
1 leek, roughly chopped
500ml vegetable stock
200ml milk or 100ml single cream
1/2 small packet of flat leaf parsley

Add the potatoes and leek to a pan, cover with the vegetable stock and bring to a simmer.
Cover the pan and simmer for 20 minutes.
Take off the heat, add the cream or milk and parsley.
Blend until smooth.
Season well with salt and pepper.

Serves 2


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