Leek and potato soup

Leeks are in season now right through until spring, peaking in January. They are such a versatile vegetable, so tasty eaten as a dish in their own right or also adding so much depth of flavour to other dishes. Leeks can enhance a dish by adding depth similar to onion but without the sharpness

They are high in nutrients but low in calories, containing high levels of magnesium, vitamin A, C and K.

One of our family favourite dishes is leek and potato soup, a lovely warming dish on cold autumn days which lends itself to being made in a large batch and frozen. 

Leek and Potato Soup

3 Leeks

1 Medium Onion

50g Butter/splash of oil

3-4 Medium Potatoes

1 litre Vegetable Stock – good quality stock cubes or homemade

250ml Milk

Salt and Pepper

Method

1: Finely chop the leeks and onions.

2: Peel the potatoes and chop into cubes.

3: Heat the oil or butter in a large pan and gently fry the Leeks and Onions stirring occasionally.

4: Add the potatoes and continue to cook for 5 minutes.

5: Turn the heat down. Cover and cook them on a low heat for approximately 10 minutes until the onions are opaque in appearance.

6: Add the vegetable stock and simmer for 30 minutes.

7: Leave the soup mix to cool slightly before liquidising, slowly add the milk until you reach your desired consistency, adding salt and pepper to taste.

This soup is the perfect winter warmer for cold Autumn days. It makes a hearty lunch or simple supper served with warm crusty bread to dunk in! 

It is Gluten Free and is naturally thickened by the potato in the recipe, just remember to use Gluten Free stock cubes if not using homemade stock. 

To make a large batch to freeze

Double the ingredients and extend the cooking time by one and a half times. Follow the instructions as above and then let the soup cool completely. Make sure your freezeable containers are clean and seal with a well-fitting lid ready to place in the freezer. I like to use glass or re-useable plastic containers. You can freeze in smaller portions, making this a delicious homemade soup, ready to eat as required.

Kirsty Wilson Close

Instagram  kirsty_in_the_kitchen

Food Styling, Food Writing, Food Lover

 

 

Other stories

More

Not all Holly and Ivy…..

Soooo…… there’s no getting away from it !  Christmas is coming ! And it doesn’t have to be all...

Leek and potato soup

Leeks are in season now right through until spring, peaking in January. They are such a versatile vegetable, so...

Jobs for the garden….to tidy or not to tidy?

You have to be a really hardened keen gardener to have spent any sort of quality time in the...

Pure Skin Lab

Once upon a time anything labelled ethical, eco or organic was considered a little bit woolley or new age...

Caramalised figs

It’s British Fig season, Figs are one of my favourite fruits, they are so versatile and can be used...

The Pursuit of Love

There is a pile of books beside my bed that I have picked up read a couple of pages...

Top