Leek and Potato Soup Recipe

As we head closer and closer to December a definite chill has started to creep in and with comfort food high on most people’s ‘winter must-have- lists, we thought that we would offer you a really simple but incredibly tasty recipe for Leek and Potato Soup! This not only makes a great meal for those dark winter nights but it’s also a great recipe to use at Christmas as you can make a huge batch and freeze it ready for Christmas Day.

Leek and Potato Soup Recipe:

Ingredients:
2 medium potatoes,
4 medium sized leeks,
2 red onions,
2 pints of chicken or veg stock (readymade or just dissolve a couple of stock cubes in boiling water),
2 tablespoons of butter,
Salt and pepper.

Equipment:
Tablespoon,
Sharp knife,
Large pan,
Measuring jug,
Blender (hand or freestanding),
Chopping board,
Tupperware boxes if you intend to freeze it.

This recipe makes approximately 6 large servings. If you want to make more, this recipe freezes really well, just double the ingredients up as required.

Method:

1. Slice the leeks lengthways and peel off the first layer before washing them and chopping them into small pieces roughly 1cm wide. You don’t have to be exact but the smaller the slices of leek are, the quicker they will soften.

2. Top and tail the onions before cutting them in half and then finely slicing them. Again, being exact doesn’t matter but the smaller you cut, the quicker they cook.
TOP TIP: Run the blade of your knife under cold water before you chop an onion, it’ll help you not to cry.

3. Add the butter to a saucepan and melt it over a medium heat. When the butter has melted, add the veg, give it a stir and allow it to soften. Every now and then stir the mixture while carrying on with the rest of the recipe.

4. Peel the potatoes and cut them up into small chunks. The smaller the better as they will take less time to part-boil. Add the potatoes to a pot of boiling water for roughly 10 minutes before giving them a prod with a normal knife (don’t make the mistake of using the tip of a sharp kitchen knife as more often than not you will find they are still raw!). If they begin to give way then drain them.

5. Return the drained potatoes to the pan and add the leek and onion mix which should be nice and soft by now on top.

6. Pour over the two litres of stock, bring to the boil then allow to simmer for twenty minutes on a low heat. This will finish cooking your potatoes and allow the veg to infuse the stock.

7. Your soup should now be ready to blend! We recommend using a hand blender but using a large, freestanding blender is also fine – you just may have to blend the soup in batches. Whiz the mixture up until it is nice and smooth, or if you prefer a soup with a bit of bite, leave a few chunks in it.

8. Season to taste and serve whilst still piping hot. If you’re feeling fancy you can add a dash of cream.

If you are planning to freeze this mixture, allow the entire batch to cool before transferring to Tupperware containers and placing in the freezer. Do not add cream to the mixture if you are planning to freeze it, add it when you serve it.

If this all sounds like too much effort for Christmas, why don’t you check out our restaurants Christmas menus and let someone else do the washing up! See Christmas menus Nottingham, Christmas menus Derbyshire, Christmas menus Leicester, Christmas menus Northampton, Christmas menus Leeds and Christmas menus Sheffield.

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