Seasonal recipe - Leek and Potato Soup

It’s been a while since I posted a recipe. Every time a friend or wwoofer (volunteer) asks me how to make this soup – I promise myself I’ll post a blog about it. So here it is! 

The leeks planted out late last year in our vegetable garden are now ready to pick and will be used in a good hearty leek and potato soup.   This lovely soup will make you burst with energy, just as the garden is doing right now!

Leek and Potato Soup Ingredients:

25g butter

1 medium onion

2 medium potatoes

2 sticks of celery

500g fresh leeks

2 pints vegetable stock

Salt and pepper to taste

·       Melt the butter in a saucepan over a moderate heat and sauté the onion and celery for a few minutes until soft.  

·       Peel both potatoes and cut up into cubes.  

·       Add the leeks and one of the chopped potatoes cooking gently until the leeks are soft and opaque in colour.  

·       Add the vegetable stock and simmer for a further 20 minutes.  

·       Remove a couple of soup ladles worth of vegetables and place in a separate bowl. 

·       Blend the rest of the vegetables up adding salt and pepper to taste.  

·       Return the pan to the heat, adding the vegetables put aside along with the other chopped up potato and gently simmer until the potatoes are soft. 

·       Serve up with some crusty bread - you can also add a swirl of cream to add a finishing touch.  Delicious!