With just 6 ingredients, and the majority of the cooking time spent quietly simmering away, this leek & potato soup is easy, tasty, home-cooking at it’s best.
It has been unseasonably wet, chilly and rainy in Joburg over the last week, not that we are complaining given the drought, this is a much welcome reprieve (although of course the rain would come the week I decide to wash curtains…)!
But the weather has had me craving soups and stews and slow cooker meals. Leek & potato soup is divine served piping hot with a slice of crispy toast…can’t get much better on a chilly evening! Although I wouldn’t freeze this soup (due to the milk which I fear would split), it does also make lovely leftovers to heat up for lunch the next day.
With just 6 ingredients, and the majority of the cooking time spent quietly simmering away, this leek & potato soup is easy, tasty, home-cooking at it's best.
- 50 g butter
- 4 large leeks, finely chopped
- 1 medium onion, finely chopped
- 2 medium potatoes, peeled and diced
- 850 ml chicken or vegetable stock
- 275 ml milk
- salt and pepper, to season
In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.
After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft – if you have the heat too high the milk in it may cause it to boil over.
Blitz with a stick blender until smooth and enjoy.