Leek and Potato Soup
This easy recipe for Leek and Potato Soup is perfect as a starter or a main. An absolute classic, a doddle to make and one the whole family will enjoy. Serve with crusty bread and butter.
To jazz up your leek and potato soup, fry some chorizo slices, cut into matchsticks with scissors, and some extra leeks, finely sliced, until crispy. Top the soup with a soup with a spoon of crème fraîche followed by the crispy fried chorizo and leeks.
It's important not to use a blender when making Leek and Potato Soup - the blender breaks the potato cells releasing the starch from them. The result is sticky, gloopy soup with the texture of wall paper paste.
Leek and Potato Soup: Serves 4 (or 6 as a starter):
Time: 10 mins hands on time + 20 mins cooking time
Cost: 39p per serving
Calories: 176 per serving
- 500g / 2 large trimmed leeks
- 3 cloves garlic
- 600g white potatoes
- 1 litre hot chicken or vegetable stock
- Salt & pepper to taste
- A little oil for frying
- Crème fraîche or olive oil to serve (optional)
- Slice the leeks twice lengthways, the second cut being 90 degrees to the first, and then slice into quarter rings (see picture if you're not sure). Give them a very good wash in the colander to remove all the soil. Crush the garlic and fry the leeks with the garlic in a little oil until soft.
- Meanwhile, peel and cube the potatoes roughly into 2cm sized pieces. Wash them and add to leeks along with the hot stock. Season to taste with salt and pepper. Bring to the boil and then simmer with a lid partially over the pan for about 15 minutes until the potatoes are tender.
- When the potatoes are cooked, mash the soup with a potato masher until you get the desired texture. Ladle into bowls and top crème fraîche or a drizzle of olive oil if you like.
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