Ultimate Leek and potato soup

Filling, comforting, warming and delicious.

Preparation Time

h m

Cook Time

h m

Servings

4

Ingredients

Instructions

Step 1:

  • (i use an immersion blender, Wilkinsons sell them for as little as £6 and they are really worth it for smoothies and soups throughout autumn and winter, and you can froth your own hot milk with them too)
  • Step 2:

  • Step 3:

  • Add the butter to a hot pan along with the leek and onion.
  • Step 4:

  • Step 5:

  • Stir occasionally for 10 minutes adding the garlic after 5.
  • Step 6:

  • Step 7:

  • Add the potatoes and stock.
  • Step 8:

  • Step 9:

  • Simmer until potatoes are falling apart.
  • Step 10:

  • Step 11:

  • Blend
  • Step 12:

  • Step 13:

  • Taste and add salt and pepper to your liking – feel free to add a little more water if the soup is too thick for you
  • Step 14:

  • Step 15:

  • Let cool before putting in the fridge – will last 5 days in the fridge or up to 12 months in the freezer. (portion before freezing – i suggest a large ice cube tray as it will defrost faster)
  • Step 16:

  • Step 17:

  • 50p for 4 servings (depending on what stock you use – average of prices from all supermarket stores within the uk) I work that out to 12.5p per serving!