Leek and Potato Soup
Ingredients for Leek and Potato Soup
Currently displaying quantities in US Imperial Measurements
How to Cook Leek and Potato Soup
- Peel the potatoes and cut them into slices about 1" (2.5cm) thick, rinse in cold water to remove excess starch. Rinse the leeks, cut off the green leaves at the top and the root at the bottom. Slice the remaining white stem into round slices about 1" (2.5cm) long. Put the milk and water into a large pan, add the leeks and potatoes. Add a heaped teaspoon of salt plus freshly ground pepper to taste. Bring the liquid to the boil then reduce the heat to a gentle simmer. Cover and simmer slowly for 1 hour.
- Allow the soup to cool a little then pass it through a food processor or hand blender until it becomes a thick liquid with no large lumps of vegetable. Place the soup back in the pan, bring to simmering, add the butter and stir well until melted. Serve hot.
GRAHAM'S HOT TIP:
When using young leeks, you can use part of the green leaves but, in winter, when the leeks are larger and tougher, use only the white part of the leek.
Reviews of Leek and Potato Soup
August 01 2014
Great recipe and super easy to make! My husband has been craving potato leek soup, so after seeing this recipe online I decided to give it a go and see how it ranks compared to all the other potato leek soup my husband has eaten growing up in France. Long story short, he loved it! He is hard to impress so thank you very much!
SavannahS (1 review)
December 12 2013
holy cow, this is the best soup I've ever eaten. i followed the recipe to the letter and it was perfect. next time, I will double it for a family of 4... it went just that fast.
samantha (1 review)
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