leek & potato soup
Submitted by Jeanne Booth - I only cook quick & easy delicious stuff. You won't believe how creamy this is even though there is no cream! Season well.
50g butter (olive oil or vegan alternative would probably work just as well)
450g potatoes, peeled and cut into 1cm pieces
1 small onion, cut the same size as the potatoes
450g leeks halved lengthways and sliced thinly
850ml light chicken or vegetable stock
parsley or chopped chives to garnish but not needed
1. Melt 50g butter in heavy saucepan. When it foams add 450g potatoes cut into 1cm cubes, 1 small onion cut the same way as potatoes and 450g leeks sliced. Toss them in the butter until they are well coated.
2. Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam. (I put the lid on the greaseproof paper, draw round it with a pencil & cut it out with scissors just inside pencil line.) Then cover the pan with the lid.
3. Cook over a gentle heat for 10 mins - ish - or until the vegetables are soft but not coloured.
4. Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5-10 minutes.
5. Blend it how you like it. I use a stick blender directly in the pan and prefer a few lumps. But you can use a blender and carry on till it is beautifully smooth.
6. Heat it up again gently, test seasoning & add more salt & pepper as you like it.
7. Pour into bowls. Garnish if you like.
40 mins. 4 servings - can be vegetarian and/or vegan
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