Creamy Potato and Leek Soup
I’m no expert when it comes to making soups. Up until around 12 months ago, I was one of these people that thought soup was just as good bought out of a plastic container, or even a tin in some cases. You know, one of these people that asks, “Why would you spend hours making a soup when you can buy one a premium pre-made soup for less than a couple of pounds?”
Well when you look on the back of a premade soup carton, you will find a list of vegetables followed by the preservatives. Things such as sodium ascorbate, potassium nitrate, monosodium glutamate. Sounds healthy and delicious right? Yeah thought so.
When it comes to prepackaged food, I have a rule I know use that is as follows:
“If you struggle to pronounce a listed ingredient on the back of a packet, then don’t eat it”
Now I’ve started to make a lot more soups for this reason as they’re pretty easy to make, or you can just throw everything into the slow cooker.
After clearing out my fridge this week I had a couple of leftover leeks, and some potatoes that were looking like they were about to walk to the bin. So, with a few other accompany ingredients I made this……
My fresh vegetables were bought from Chase Farm Shop https://www.chasefarmshop.co.uk/ Check them out.
(Prep time: 20 Minutes, Cooking time:30 minutes)
- 400g Potatoes, peeled and cubed (roughly 1cm)
- 400g Leeks whit parts sliced (I used 4 leeks)
- 1 Brown Onion cut into chunks (same as potato)
- 600ml vegetable or chicken stock
- Double Cream
- 50g Knob of Butter
- Splash of milk (full fat ideally)
- Olive Oil
- Sourdough Bread
- Fresh parsley Leaves to serve
- Melt the butter in a deep saucepan, and when the butter starts to turn slightly brown add the potatoes, onion, and leeks, and coat well.
- Season well and cover with greaseproof paper and cover with lid (this stops the steam escaping but isn’t essential)
- Cook over a low-medium heat for around 10 mins, or until the vegetables are softened
- Discard the greaseproof paper. Pour in 600ml of stock and bring to the boil and leave to simmer until the vegetables are cooked. Try not to overcook as the soup will lose flavour – this should take around 10 minutes max.
- Once cooked, add the soup to a blender until the vegetables turn to a silky-smooth purée, and season accordingly.
- Return the soup to a fresh pan and stir in 3 tablespoons of double cream and the dash of full-fat milk.
- To finish, add more seasoning, a small knob of butter and swirl in a small tablespoon of double cream and a parsley leaf as pictured.
(This soup can keep fresh in the fridge for up to 5 days, or frozen in batches)
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Please also check out Tom’s Mushroom Soup recipe