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.
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.