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Leek & Potato Soup with Part Baked Baguette

Leek & Potato Soup

With the UK seeing torrential downpours and storms forecast all through summer, I thought I'd share my version of this traditional winter warming leek & potato soup. Soups are healthy, cheap, and filling, making them the perfect excuse for a midweek meal when served with bread.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Lunch, Soup
Cuisine: British, Classic
Calories: 210
Ingredients Method

Ingredients
  

  • 45 g Butter
  • 1 Onion Sliced
  • 2 Medium Leeks Whites Only, Sliced
  • 300 g Whtie Potatoes Peeled and Cubed
  • 500 ml Milk
  • 500 ml Vegetable Stock
  • 150 ml Double Cream
  • Salt / Black Pepper to taste
  • A pinch of nutmeg optional
  • Chopped Parsley to serve

Method
 

  1. In a medium-sized saucepan, melt the butter over medium heat and soften the onions until they soften. Next, add the leeks and cubed potatoes. Please do not allow any of the vegetables to brown, or they'll affect the colour of the soup. Season with salt.
  2. Cover with the milk and vegetable stock and gently bring to a light boil, then reduce to a simmer. Cook for 10 minutes until the vegetables are tender.
  3. Using a hand blender or a standing blender, blitz the soup until smooth. Wipe out the pan and return the soup to it. Stir in the cream and season to taste.
  4. Serve with a lot of bread.