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!