Leek and Potato Soup
Posted on 28th January 2017
One of the first soups that I ever made was leek and potato. I had been given a cook book by my best friend Sharon whom I had a Saturday job with in Southend High Street in Essex. It was Christmas 1983 and the love of cooking must have been obvious even then.
I have tweaked it over the years but here is my go to Leek and potato soup recipe. It was one of the first that we used at Squires Coffee Shop in Rayleigh www.squirescoffeeshops.co.uk and is still very popular today.
I decided to share it as making it last week I had a bit of an accident and ended up with very peppery and spicy leek and potato soup as I inadvertently put a huge amount of ground black pepper in it! Not to be deterred, though pretty annoyed with,myself I finished making it and tasted it . I knew it would be a tad peppery and hoped that an artistic swirl of low fat yogurt on the top would be enough to cool and disguise the heat and it was to a point but nearly a whole pot of yogurt later and my mouth still smarting from it so I decided that on this occasion it was perhaps going to beat me. On the other hand my hubby loves spicy food so in keeping with the current climate to not waste food I will portion it up for him and tell him its spicy leek soup a new invention of mine and hopefully he will be none the wiser!!!!!
Here is the recipe if you want to try it yourself.
It is simplicity itself to make just leave it simmering for about half an hour and blitz with stick blender. It will keep for three or four days in the fridge but make sure you cover it or a skin will form.
500g pack of leeks ( or 3 medium size)
1 large onion
120z peeled and cubed potato
1.5 pints of stock made with three cubes of either vegetarian or chicken stock
A ‘little’ black pepper to taste
Wash the leeks thoroughly and slice up
Peel and slice onion
Gently cook the onion for five minutes in the oil and then add the leeks making sure they do not brown as this will make them bitter, stir every so often and cook for about fifteen minutes
Peel potatoes and cut into chunks approx 2cm square stir in to the leeks and pour over the hot stock
Bring to the boil, stirring and then turn down the heat and simmer for 30 minutes or so until the potatoes are soft but still hold their shape,
‘Carefully ‘add black pepper a little at a time and taste until you have the right amount
Remember you can always add more but you cannot take it out ….believe me I tried!!!!
When it is cooked allow to cool a little and blitz with a stock blender until it is a creamy consistency.
Eat some immediately as you wont be able to resist then portion up in the fridge or freezer.
If freezing put into plastic zip bags once cold and lay flat to save space