Leek and Potato Recipes
Let us let you into a secret, of all the leek and potato soup recipes on this site, this is our favourite! And we have cooked hundreds of soups.
Just as cheap as the basic basic leek and potato recipe because it additionally uses carrots and onions. Best served as a chunky soup with very chunky bread.
SERVINGS Four main meals, 6 starters
PREPARATION TIME 15 minutes
COOKING TIME 30 minutes
FREEZES? Yes
INGREDIENTS FOR LEEK, POTATO, ONION AND CARROT SOUP
Use a dry white wine. If you want to use a sherry, it should be dry.
Four medium leeks trimmed (450 grams / 1lb)
Two medium potatoes (500 grams / 1lb 2oz)
Two medium onions
Two medium carrots
Two celery sticks
Two garlic cloves
Vegetable stock (1.5 litres / 2.7 pints) *
4 tablespoons of olive oil
Parsley or chives (decoration only)
Salt and pepper to taste
* Use two vegetable stock cubes in 1.5 litres of hot water to make the stock. Make up the stock just before adding to the pan, this will ensure the stock is hot.
** The vegetables (aside from the potatoes) are fried off in olive oil. If you are making the full amount of this soup you will need to fry them off in two pans in which case add two tablespoons of olive oil to each pan
PREPARATION
Cut the leeks in half, clean under running water to remove any grit then chop into very approximately 1 cm slices.
Peel and roughly chop the onions.
Peel, top and tail and finely chop the garlic.
Wash the carrots, top and tail them, slice them into two lengthwise then chop them into roughly 1 cm slices.
Wash the celery, slice them into three lengthwise and chop them into roughly 1 cm slices.
Peel and finely chop the garlic.
Peel the potatoes them chop into 1½cm / ½in cubes. This can be done while the other vegetables are being fried.
COOKING LEEK, POTATO, ONION AND CARROT SOUP
1. Add the olive oil to the frying pans (see ** above) and warm to a medium heat. Add the leeks, carrots, onions and celery to the pan and fry for 12 minutes. Turn the ingredients frequently to ensure they are evenly fried.
2. Add the stock (see * above) to a large pan (not the frying pans), then add the fried vegetables, potatoes and garlic to the stock.
3. Turn down the heat slightly and let the soup simmer for 17 minutes or until the carrots have softened.
4. Serve the leek and potato soup into warm bowls. Decorate the soup with chopped chives or parsley.
Enjoy one of the tastiest and most nutritious soups you have ever tasted.
If you prefer a smooth soup then simply liquidise it in your food processor, see the picture below.
SERVE WITH?
A chunky bread roll.