Soup is one of my favourite winter lunches. A delicious soup with a good hunk of bread is perfect for those cold days. Soup is such a simple dish to make, i don’t know why you would ever buy it. Just make a big batch up and freeze in portions ready for those days you just don’t have time to cook lunch.
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The recipe below is an adapted version from a Soup recipe book by The Women’s Institute, get the recipe book here. This soup book has tons of really simple, tasty and healthy soups to try out.
A couple of small tweaks to quantities and timings to get the soup a little thicker, but relatively similar to the one in the book. Let me know how you find it in the comments below 😀
Leek and potato soup
- 1 medium white onion
- 400g maris piper potatoes
- 500g leeks
- 50g light butter
- 850 ml chicken/veg stock
- 300 ml milk
- Salt and pepper
- Chives to serve
- Dollop of single cream (optional)
Slice onion into thin strips. Peel potatoes and chop into rough 1 inch squares. Peel outer layer off leeks and chop into 1cm thick slices.
Heat butter in large pan (with lid), once melted add all the chopped ingredients and put on a low heat with lid on and sweat for 20 minutes, stirring occasionally.
After 15 minutes, make up stock using 2 stock cubes and once timer goes off add to pan. Place lid back on and simmer for another 20 minutes.
Remove from heat, add milk, (transfer to plastic bowl or blender) and blend till smooth. Handheld blenders are super cheap and really handy for soups and sauces.
Add salt and pepper to taste and then reheat and serve. This soup can be kept in the fridge up to 1 week, and frozen for up to 6 months. I freeze in soup bags like these one’s here. Super handy for stocks, soups and sauces.
Sprinkle with chives and a dollop of cream (if you so wish) and enjoy!