Hearty Leek and Potato Soup
Now that the winter months are well and truly here this soup is a welcome addition to any meal and is very quick to make once you have the ingredients 🙂
As a trained chef I was taught the French style method of cooking and a lot of the time that involved sauté my vegetables in butter.
However, for years I have struggled with weight issues and today when I cook, I tend to use less oil and butter whenever I can.
As my ethos is teaching and showing how to make cooking easy, this soup is a good one to start off with so why not give it a try and let me know in the comments below how you get on, I’d love to hear from you.
Chopping board, sharp knife, large pot, hand blender
2 x onions roughly chopped
2 x garlic cloves, roughly chopped
4 x celery stems washed and chopped
3 x leeks, (preferably green stems) washed and chopped
3 x potatoes peeled and cubed
1 x vegetable stock cube
Water enough to cover all veg
Cooking Time & Temperature
Start off with a high temperature and once the water is boiling reduce the liquid to a simmer. Prep and cooking time would be about 20mins all in.
First off peel and roughly chop the onions and garlic and add these to the pot.
Wash celery stems and roughly chop before adding to the pot.
Remove the outer skin of leeks with a knife and cut through the leek, so that when you are washing the leeks the water runs through the leaves (this is important as clay often lingers.) Slice and add to the pot
Peel and wash potatoes and cut into cubes before adding to the pot.
Lastly, crumb the vegetable stock over the vegetables and cover with water and bring to boil.
Once the water is boiling reduce the temperature to a simmer until all the vegetables are cooked through.
Then remove the pot from the heat and blitz the vegetables using a handheld blender until the broth/soup is smooth.
Taste for seasoning as you may need to add extra salt and pepper at this stage.
If consuming straight away you should bring the soup back to boil.
Before serving, you can add the cream if desired (Optional)
This soup will last for 4 days in the fridge once covered especially if you have made a big batch, simply remove from fridge and reheat as needed.
Alternatively, you could portion it out and freeze it for another day.
A lovely compliment to serve with this hearty vegetable soup would be a slice or two of the Irish Soda Bread and you can find that recipe here