Friday 22 August 2014

Leek and Potato Soup

Even though summer is still in full swing, there have been a few hints of Autumn in the air lately, and the nights have been getting a little chilly, so my thoughts are already turning to Autumnal food. I picked up some leeks which were reduced at the supermarket this week, and so thought it was the perfect opportunity to make a batch of Leek and Potato Soup in preparation for those colder evenings!

I have really been embracing my food processor lately, and so I love this recipe, as all of the hard work - the chopping and the blending can be done by the food processor. All you really have to do is add the solid ingredients to the liquid in a pan and stir - so simple, I'm sure even the most limited cook can do it (one for the students off to uni perhaps!).

This is a delicious, hearty, Vegetarian soup, which can be made in a batch for the family, or frozen into smaller/individual portions. Give it a go and see what you think!

250g Leeks
250g Potatoes
One Onion
1500ml Vegetable Stock
Salt & Pepper

  1. Cut off the bottom of the leeks and remove the outer layer. Place in the food processor, and chop into small pieces.
  2. Peel the onion and potatoes, and cut into four pieces, food process into small pieces
  3. Place the leeks, potatoes and onions into a large pan. Add the vegetable stock and desired amount of sale and pepper, and bring to the boil.
  4. Reduce the heat to low, place a lid on the pan, and simmer for twenty to thirty minutes
  5. Allow to cool, and then blend the mixture until smooth
  6. Serve immediately, or refrigerate/freeze for later.

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