Leek & Potato Soup

Creamy, smooth and very tasty. This recipe is definitely the one for you if you are looking for a comforting and tasty soup. 

Leek and potato has to be one of the most popular soups – who doesn’t like it?! It is comforting, delicious and oh so familiar. 

Making soup is so easy whether you have a soup maker or not. I think you have to have a really good excuse if you decide to buy soup because I have never had a leek and potato better than homemade. 

One of the great things about this soup is that the potato acts as a thickening agent which along with the milk helps create a really smooth and creamy tasting soup without adding any actual cream. 

If like me you have a soup maker, try the soup after the first ‘cycle’. To make a smooth soup, my soup maker has a 21 minute cycle. After the first cycle you could see little lumps of potato and when I tasted it you could tell that the potatoes hadn’t been cooked enough even though I had cut them quite small. I just set the soup maker on for another cycle and it turned out perfectly smooth. 

I have been making this soup for years, before I got my soup maker. I used to make a big batch when I was at uni and freeze it so I could always grab some tasty homemade soup out of the freezer for a quick and tasty meal. In my final year at uni the house I lived in had a huge chest freezer which was hardly used by most of my housemates so I had plenty of room to freeze my batches of soup. 

If I have this soup at home, I like to cook some bacon until it’s really crispy and add it on top of the soup which adds another delicious flavour to the soup. It also makes it feel like a more substantial meal as well which is good if it is your main meal. Cooking bacon isn’t ideal if I’m having this for work at lunch because although we do have a grill and hob at work, it gets a bit busy in there so I wouldn’t want the hassle. Instead I take the precooked crispy bacon you buy in supermarkets and crumble this on top. It’s really easy, quick and very tasty. 

Serves 3 

350g potatoes, peeled
300g leeks, washed
300ml milk
500ml stock (chicken or vegetable)
2 tsp salt
ΒΌ tsp pepper
Crispy bacon (optional)

  1. Chop the potatoes and leeks and add to your soup maker/pan with the rest of the ingredients (apart from the bacon)
  2. If using a soup maker, set to the smooth setting and leave the machine to do the work. I put my soup maker on twice to make sure the potatoes were fully cooked through and blended smoothly 
  3. If using a pan, cook until the vegetables have softened and then blend with a stick blender or liquidiser 
  4. If the soup is too thick for your liking, add a little bit more water until it is the thickness you like
  5. Eat as it is to keep it vegetarian, or add some crispy bacon 

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