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Tuesday, 5 November 2013

Classic Leek and Potato Soup

Walking to work Monday morning was bitterly cold, so cold in fact I wished I had my gloves.  Even with the sun shining and the sky blue it still felt like winter had taken hold.  Its far away from the Monday I had a week earlier.  Wondering around the streets of Barcelona in shorts and t-shirt felt like a million miles away.

Todays mid-week post is a classic soup recipe - leek and potato.  Quick and easy to make I had this large batch made up within 30 minutes.  I think it took longer to chop up the potatoes than to actual cook the soup.  Warming and smooth this is a perfect pick-me-up when the weather is cold.  Drank from a mug while watching fireworks outside in the cold this is one of my favourite soups.













Leek and Potato Soup

50g butter
450g potatoes, peeled and cut in to 1cm pieces
1 small red onion (or white, I just had red in)
450g white part of leeks
850ml chicken or vegetable stock (hot water and stock cube for me)
90ml double cream
125ml milk


Prepare the potatoes, leeks and onion.

 



Melt the butter in a heavy based pan (with a lid) until foamy.



Add in the onion, leeks and potato and mix around to fully coat with the molten butter.  Season well with salt and pepper.



Cover with a piece of greaseproof paper (to form a cartouche) and place on the lid. Cook  on a low heat for 10 minutes.


Uncover the pan and remove the paper.  Add in the stock and bring to a boil.  Then reduce to a simmer and leave for 5 minutes to cook.


Transfer to blender and whizz until smooth.  You may need to do it in two batches.  Transfer to a clean pan and put back on a low heat.

 
Add in the milk and cream mixture and stir.  Taste and add more salt/pepper if necessary.



Enjoy.