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LEEK AND POTATO SOUP RECIPE

One of the world's greatest soups. Cook the basic recipe for a heart warming taste, superb economy, freezes well and so easy to cook. Add some optional bacon, chorizo, more garlic, serve it chunky or blend it smooth

Preparation Cooking Freeze Difficulty Servings

10 minutes 30 minutes Yes, very well Easy Four

Equipment
1 Large pan
Blender / food processor for smooth soup or potato masher for chunkier soup.

Ingredients Butter Garlic Leeks Potatoes Stock / broth Milk or cream Salt & pepper Parsley

Amount 2 tablespoons 1 large clove 2 large 2 large 900ml / 2 pints 225ml / ½ pint ¼ teaspoon each For decoration

Expert Advice
Served cold this soup is known as Vichyssoise.

STEP1 - PREPARE

Peel the potatoes then cut them into small cubes.
Wash the leeks then slice them lengthwise into four "sticks".
Now chop each leek finely starting at the top of the leek down to the bottom.
Peel, top and tail then crush or finely chop the garlic.

STEP 2 - ADD INGREDIENTS

Add the butter to the pan and melt it on a medium heat.
Add the leeks to the pan and fry for 10 minutes stirring often.
With the exception of the milk, add all the ingredients to the pan.

STEP 3 - COOK THE SOUP

Bring the soup to a boil then turn the heat down so that the soup is ever so slightly bubbling but not boiling.
Let the soup cook for 20 minutes.

STEP 4 - PREPARE TO SERVE

For a smooth soup, blend the soup in a food processor.
For more chunky soup, simply mash the soup to the required texture.
Add the milk to the soup, reheat (without boiling) for two minutes on a medium heat.
Serve immediately decorated with a sprig of parsley.

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