Leek and Potato Soup – with Horseradish
This soup is of course a classic and I like to make the flavours sing with the addition of a little freshly grated horseradish, not essential by any means but if you grow it pop it in.
Serves 6-8
Ingredients
2-3 tbsp vegetable oil or sesame oil for extra flavour
750g leeks washed and sliced thinly – use the green too
1 stick celery finely sliced
1 tsp mixed dried herbs
500g Potatoes – peeled weight cut into small dice
1 tsp ground nutmeg
Salt and pepper
1-2 tbsp finely grated fresh horseradish root (optional)
500ml vegetable stock (fresh or from stock cube)
450ml water
100ml whole milk (or non dairy milk for a vegan soup)
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Preparation
In a very large saucepan or casserole over a medium heat place the oil then add the finely sliced leeks, celery, herbs and potato dice and fry for a few minutes until the leeks wilt. Add then the nutmeg, salt and pepper and horseradish (if using).
Stir well then add the stock and water.
Bring to the boil, stir then turn the heat down to very low, cover and simmer for 15-20 minutes until the potatoes are tender.
Use a stick blender to blitz the contents to a puree then add the milk, stir well and check the seasoning adding more salt and pepper if necessary.
Serve hot with crusty bread.
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