Leek and Potato Soup
This soup is of course a classic but my method ensures there are no lumpy potato bits which often used to happen when I made this soup from other recipes
In a large saucepan place the potato and measured water. Bring to the boil, turn down the heat and simmer until the potato is soft and tender – about 15 minutes. Keep the water and mash the potato and water together to a smooth puree – I think a stick blender gives a perfect result. Transfer to a bowl and then set aside.
In the same pan and over a low heat add the oil then add the leeks, parsley, dried herbs and celery and give a good stir then pop the lid on and allow to cook on a very low heat for about 15 minutes.
Take off the lid then add the stock, nutmeg, salt and pepper. Bring to a gentle simmer and cook for 10 minutes or until all the vegetables are soft.
Add the milk and potato puree to the pan, give a good stir then blend in a liquidiser or with a hand blender. Add boiling water if the soup is too thick. Check the seasoning then serve hot.
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