Leek & Potato Soup

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.

Leek & Potato Soup

 

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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.

Author: Cheryl Meyer

Serves: 4

Ingredients

• 50g butter
• 4 large leeks, finely chopped
• 1 medium onion, finely chopped
• 2 medium potatoes, peeled and diced
• 850ml chicken or vegetable stock
• 275ml milk
• salt and pepper, to season

Instructions

1. 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.
2. 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.
3. Blitz with a stick blender until smooth and enjoy.

3.5.3226

Enjoy!

Cheryl x

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