Lunch/Dinner

Leek & Potato Soup

As I’ve mentioned, I do love to have a pot of Soup on the Hob during the colder months and this is definitely one of our favourites. Super simple to make, full of flavour & a great Winter Warmer. Enjoy!

Louise xxx

Ingredients 

Serves 4

3 Leeks ( about 250g )

1 Onion

500g Potatoes

2 Pints ( 1.2 L ) of Vegetable Stock

Salt & Black Pepper

2 tbsp Creme Fraiche

1 tsp Lemon Juice

2 tbsp chopped parsley to garnish

Method

Trim the Leeks, leaving some green at the top to colour the soup. Cut in half lengthways, then cut across into 1/4 inch slices. Rinse in a colander & drain well.

Peel the Onion and cut into slices about the same thickness as the Leeks

Place the pan on the hob over a medium heat and add the butter. Once the butter has melted and is foaming, add in the chopped Leeks & Onion.

Stir to coat the vegetables in butter.Cover the pan and cook for about 10 minutes, until soft but not brown, stirring occasionally.

While the Leeks & Onions are cooking, peel the potatos and cut them into 1/4 inch slices.

When the Leeks & Onions are ready, add the Potato to the Pan.

Then immediately add in the Vegetable Stock. Add a little Salt & Pepper.

Turn up the Heat & Bring to the boil. Reduce the heat, cover, and simmer for aout 10 minutes, or until the vegetables are soft.

Remove the pan from the heat & puree using an electric hand-held blender. Or, allow the soup to cool slightly, and use a freestanding blender, pureeing in batches.

Bring the soup to a boil over a medium heat. Take the pan off the heat, add the creme fraiche and lemon juice. Then stir and check seasoning. Garnish with Parsley & serve.

 

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