As I mentioned previously, I’m currently cooking different soups each week. Sometimes I get in a rut in my cooking and it is always good to break out of that rut. Trying new recipes is a great way to do this. I haven’t made leek and potato soup in a long time so it was good to try it again.
Leek and potato soup is quite simple to make with a small number of ingredients – it is basically the same quantity of leeks to potatoes with onion, garlic, stock and milk for flavour.
Normally when I make soup I make enough for 6 which means my husband and I have lunch for 3 days. This makes lunchtimes so easy. Just serve with some nice crusty white bread or some home made Irish brown soda bread.
You can add some cream instead of some (or all) of the milk if you want but I find it creamy enough with milk.
Leek & Potato Soup
- rapeseed oil
- 2 medium leeks about 500g
- 1 onion
- 500 g potatoes
- 1 clove garlic
- 800 ml stock
- 200 ml milk
- ground black pepper
- Clean your leeks. A good tip to chop them length ways and wash between the leaves.
- Cut off the dark green leaves. You can discard or keep to make stock later
- Cut the leeks and onion into small pieces
- Heat the oil and saute the leeks until soft
- Add the onion and saute for another 3-4 minutes
- Then add the garlic and potatoes and saute for a minute or two
- Add the stock, bring to the boil and then simmer for 30 minutes.
- Using a hand blender, blend the soup until smooth. Add the milk and bring back to the boil.
- If the soup is too thick add some more water.
- Season with salt and ground black pepper