A favourite amongst me and my housemates!
Buy the veg from the stall at uni and it’ll work out cheaper than buying from a superstore and if you club together with your mates, it’ll be even cheaper! Don’t be put off by the effort you have to put in, it’s so worth it! Make a massive batch and put it into Tupperware boxes and freeze until you want it!
Leek and Potato Soup
Prep time: 10 mins
Cooking time: 30 – 35 mins
What you’ll need:
A large pan,
Sharp knife,
Table spoon,
A measuring jug or a pint glass (for the stock/water),
A potato masher if you want chunky soup or a hand blender (these can be picked up from most superstores for about a fiver) if you want a smoother soup.
Tupperware boxes if you intend to freeze it.
Ingredients:
4 medium sized leeks,
2 medium potatoes,
1 red onion, 2 if they’re small,
2 pints of stock (can be chicken or veg, both taste great!!
If you don’t feel like spending that bit extra on readymade stock then 2 pints of water and two chicken or veg stock cubes,
2 tablespoons of butter,
Salt and pepper.
Optional ingredients:
Milk/cream,
garlic, one clove crushed and chopped or a small sprinkling of minced garlic,
Method:
1) The first thing you should do is wash the leeks and peel off the first layer, you’ll be amazed at how much dirt can get into that first layer and you don’t want to be eating that! Once you’ve done this, chop the leek in half lengthways and then chop the halves into small pieces. The smaller the better as they will soften quicker. Do this with all four leeks, then the same with the red onion.
2) Put the butter in the pan and melt on a low heat, if you’re adding garlic; put that in the pan at this stage too.
3) Once the butter is melted, add your finely chopped leeks and onions to the pan and stir round so that all of the veg is coated in butter. Keep frying on a low heat for about ten minutes, stirring occasionally until the veg is soft, don’t let it get too brown, if it seems to be frying more than softening, turn the heat down a bit more.
4) While the leeks are softening, peel and chop the potatoes. Again, the smaller the chunks are, the quicker it will cook!!
5) Once the veg is nice and soft, add the potatoes to the pan along with the two pints of stock (or 2 pints of boiling water with two stock cubes dissolved in it), bring everything to the boil then once it’s boiling, drop the heat again so it just simmers for about twenty to twenty five minutes depending on how big your potato chunks are. Stir occasionally throughout this time.
6) Once the cooking time is up you can either mash the potatoes up while it’s still in the pan or using a hand blender, blend it until smooth. You can serve it straight away as it is or if you’re feeling fancy, add a little bit of milk or cream to it. Add salt and pepper to taste.
If you’re planning to freeze the soup, don’t add the milk or cream to it; add it after you defrost it and wait until it’s cold and put into Tupperware boxes and then freeze. This recipe will keep for about two months.
Lauren Roitman
Image: May Cottage
Tags: food, Health, leek and potato, recipe, soup
