Potato & Leek Soup

potato leek soup
In an effort to use up the last two leeks I had in the ground I made some Potato and Leek soup. The potatoes are Robinta, harvested last summer.

  • 2 x large leeks
  • 3 medium potatoes
  • 1 small onion
  • 1 clove garlic
  • 100ml of milk
  • butter
  • salt and pepper

First de-grit and chop the leeks into small pieces. The only way I have found of getting all the grit out of leeks is to slice them down the middle and open up all the layers under a stream of water. Nothing else seems to work for me.
Next chop the onion and fry the leek, onion and garlic in the butter.
Peel and chop the potatoes and bring to the boil in a enough water to just cover the potatoes.
When the potatoes are soft pour the whole lot (water and all) into a processor. Add the leek mixture and the milk. Blend until smooth.
Transfer back to the pan and re-heat. Season with salt and pepper.
In this recipe I added a spoonful of Greek yoghurt but it didn’t really work – the flavour was too sharp – so next time I’d do it without the yoghurt.
Bye bye leeks until next year…

4 Comments on “Potato & Leek Soup

  1. Yes homemade bread – although I don’t want anyone to be under the impression that this is a regular occurrence!

    We’ve been experimenting with wholemeal flour recently. My husband is a ‘white bread’ kinda guy – or at least he was. For now I’m doing half and half (white/wholemeal) when we do things like pizza but pretty soon we’ll be switching fully.

  2. Try natural live yog – no bitter taste. Have a go at Roman Army bread too – your OH will be hooked, mine is!

  3. Thanks Ninny – after I made the soup I realised that creme-fraiche would have been the obvious option rather than yoghurt – it’s a lot more creamy