Leek & Potato SoupSubmitted by: PETALIA
2 tablespoons butter or alternative
1 garlic clove
2 good-sized leeks (1lb / 450g)
2 good-sized potatoes (1lb / 450g)
1.8 pints / 1 litre stock (fresh or 2 stock cubes in hot water)
Half pint / 225ml milk or cream (see cook's notes) or alternative
Salt and pepper (¼ teaspoon of each)
First, clean and chop the leeks. The easiest way to chop the leeks is to slice each leek longwise twice and then chop all the leek from top to bottom.
Melt the butter / margarine in a pan and add the chopped leeks and garlic. Fry them over a low to medium heat until the leeks are soft. This will take about ten minutes. Stir frequently so that none of the ingredients brown.
Peel the potatoes and chop them into cubes.
This can be done while the leeks are being fried.
Add all the remaining ingredients to the pan with the exception of the milk / cream. Bring the soup to the boil and then let it simmer (just barely boiling) for the remaining cooking time.
If you want the potato to stay chunky, cook for 15 to 17 minutes until the potato is soft. If you want to mash the potatoes, cook for about 20 minutes.
If you prefer the potatoes not to be chunky (the most popular way), simply use a masher to break down the potatoes in the pan. You can use a blender to do this if you want but it's just more to wash up at the end!
Mash potato in the soup. Click picture to enlarge.
Just before serving, pour the milk / cream into the soup and stir well. If you plan to freeze some of the soup, don't add the milk / cream to the pan, instead add three tablespoons of milk / cream to each soup bowl.
Leek and potato soup freezes very well. If you like chunky potatoes in the soup however, these will not be so chunky when you reheat the frozen soup. Leek and potato soup will keep up to two months when frozen.
Serving Size: Makes 3 big bowls