Everyone's got their version of leek and potato soup and this is mine. I like to put celery in mine for extra flavour and it adds a slight peppery taste. I've used chicken stock in the recipe but you can substitute this for vegetable stock. The potatoes are what give it that creaminess so need to add cream or crème fraiche.
You will need:
3 large leeks
2 sticks celery
3 small potatoes
1 litre chicken (or vegetable) stock
Salt and pepper to taste
30g butter
Preparation:
-
Slice the leeks, celery sticks and dice the potatoes. Melt the butter in a large pot and throw in the chopped veg. Soften the veg on a low heat and slightly brown, about 20 minutes. Pour in the chicken (or veg stock) and allow to simmer until all the vegetables have softened enough to be blended or liquidised.
- Once you've pureed them right down to a smooth conistency, place back in the pot and allow to simmer for about 2 minutes, seasoning with salt and pepper if necessary.
- Serve with lots of crusty granary for a really hearty meal! My kids love this one!
