Lunch · Dinner · British

Leek & potato soup

Name: Leek & potato soup
Total time: 60 min
Yield: 4
Cuisine: British
Ingredients: 4 Leeks; 1 Brown onion; 30g Butter; 600g Potatoes; 2 cubes Vegetable stock cube, in 1.2 litres water; ½ tsp Dried thyme; 200ml Semi-skimmed milk; 4 slices Sourdough, to serve

Silky, peppery and about as cheap as soup gets. Sweat the leeks slowly and it does the rest.

Start to finish: 1 hr
Hands-on: 29 min
In the fridge: 4 days
Freezes: Yes

VegetarianContains gluten, dairy, celery

Ingredients

4 portions

4Leeks
1Brown onion
30gButter
600gPotatoes
2 cubesVegetable stock cube, in 1.2 litres water
½ tspDried thyme
200mlSemi-skimmed milk
4 slicesSourdough, to serve

Plus salt, pepper and water.

Method

1
Trim the leeks, halve them lengthways and slice. Swish them around in a big bowl of cold water to wash out any grit, then lift them out. Chop the onion.
2
Melt the butter in a large pan, add the leeks and onion with a pinch of salt, cover and sweat over a low heat for 12 minutes, stirring now and then, until soft but not coloured.
12 min, mostly hands-off
3
Meanwhile, peel the potatoes and cut them into 2cm dice. Crumble the stock cubes into 1.2 litres boiling water.
4
Add the potatoes, thyme and stock to the pan. Bring to the boil and simmer for 20 minutes, until the potatoes break up when pressed.
25 min, mostly hands-off
5
Blitz with a stick blender until smooth, stir in the milk and season well with salt and plenty of pepper. Warm through without boiling.
6
Leave to cool, then ladle into tubs for the fridge or freezer.

On the day

Microwave for 3 to 4 minutes, stirring halfway, or heat in a pan until piping hot. Plenty of black pepper, with the sourdough toasted on the side.