Leek and Potato Soup

Got leeks? Got potatoes? You know what to do. Easy as.

Suitable for gluten free and vegetarian diets.*

Takes 30 mins.

Makes 4 servings.

2 Tbsp sunflower oil or whatever
1 cloves garlic
3 leeks
3 potatoes
2 cubes stock or whatever you've got
250 ml milk or cream or sour cream
0.5 tsp salt to taste
0.25 tsp pepper to taste

Clean the leeks. You only find dirt under the dark-green parts, so the easiest way I find to do this is to give it a quick rinse, chop off and discard the root, and then chop all of the light-green stalky bit until I almost reach the leaves. This is all clean, and good to go without extra cleaning. Now take the leaves apart, and wash them individually, and use everything that's light-green and generally isn't too manky (your call). Put the chopped leeks in a big pot. Chop up and add a few cloves of garlic. Drizzle with a bit of oil and set it to fry on low-med heat until it softens. Check and stir every so often so it doesn't burn. While the leeks are frying, boil the jug and peel the potatoes. Chop them up into cubes. Once the leeks have softened, chuck in the spuds (potatoes) and fill with hot water until you've just covered everything. Add your stock (cubes, liquid or frozen roast drippings like we do). Turn up the heat until it boils, then let it simmer for about 20-30 mins until the potatoes are soft enough for your liking. Taste, add salt, and whatever else takes your fancy. Add milk or cream to make it creamy.

Adapted from David Mark's recipe


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* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.