VegBox Recipes

Leek And Potato Soup

Leek and potato soup has to be a winter classic. And if you're not too bothered about calories, a splash of cream transforms the flavour.
 
 

Ingredients

Serves 4

  • 4 medium - large leeks
  • 6 medium potatoes
  • 1 litre vegetable stock
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • 4 tablespoons double cream or 100ml milk (optional
 

Method

  1. Chop the top off the leek and trim the roots. Chop the leek in half lengthways and wash under running water, fanning out the layers, to make sure all grit and mud has gone.

  2. Wash the potatoes (peel if the skins look bad) and chop into eighths.

  3. Chop the leek roughly. Heat the olive oil in a soup pan and add the leeks and potatoes. Stir to coat with oil. Then cover and simmer gently for 10 minutes. Stir occasionally to stop browning.

  4. Add the stock and stir well. Cover and simmer for 10 minutes, until the potatoes are soft.

  5. Remove from the heat and liquidise. For a bit of variety, you can leave this soup whole, if you prefer.

  6. Season to taste with salt and pepper and stir in the cream / milk just before serving.
 

Time From Cupboard-To-Table

About 30 minutes
 

Notes & Variations on Leek And Potato Soup

Experiment with herbs, if you have any in stock.

For a stronger flavour, you could add 2 cloves of garlic (peeled & crushed) at the same time as the leeks.

 
 
 

Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!


Subscribe now

 

Rate It!

Have you tried this recipe? Tell us what you think of it.

 




Find more recipes

 
 
 

Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge