I'm back from summer vacation and ready to dive into food!
Although it is September, it is still quite hot around these parts. Mind you, there is a slight chill in air. Emphasis on slight.
Still, nothing to stop me from making this very warming soup.
Leek and Potato Soup
3-4 Medium potatoes/Apprx 1 lb, peeled, cleaned and diced into very small pieces
4 Leeks, cleaned & sliced. Greens discarded. (Reserve a few tablespoons and finely chop them for the topping of the soup)
1 Medium onion, finely chopped
1 Litre of chicken stock
¾ Cup/180 ml whole milk
1 Cup/240 ml of heavy cooking cream
2 Tablespoons butter
Salt and pepper to taste
In a large stainless steel pot, heat the butter until sizzling. Add potato, leeks and onions. Give a good toss for a few minutes with salt and pepper. Now reduce the heat to medium and cover with foil or parchment paper. Then return lid to pan and leave vegetables to cook for a further 12 to 15 minutes. Once the vegetables are soft, add the stock and bring to a boil. Reduce heat and simmer for about 8 minutes. Return soup from the pot and blend (in batches if needed) in a blender. Reserve pot. Once the soup is liquidized to a smooth texture, return to pot and add the milk and cream. Bring to a boil once again and reduce to simmer for a few minutes until all flavours are blended.
Serve topped with reserved finely chopped leeks and fresh ground black pepper.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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