September 25, 2019

Leek & Potato Soup - Autumnal Warmers

Leek & Potato Soup - Autumnal Warmers

As the weather starts to take a turn, I began looking for warm comforting recipes to go to for the family this week. Here is the leek and potato soup I made using a great BBC Good Food recipe slightly adapted but which uses lots of seasonal vegetables.


- 450g of potatoes peeled and chopped into small dice

- half a red onion chopped to the same size as the potatoes

- one large leek, thinly sliced

- 50g of butter or coconut oil if you prefer

- 850ml of low salt organic vegetable stock

- 200ml of full fat milk or alternative milk of your choice 

- ready made ham hock (optional)



1. Melt the butter/coconut oil at a medium to low heat in a heavy bottom pan with a lid, until it begins to froth

2. Add the onions, potatoes and 2/3rds of leeks, season with salt and pepper give it stir so that all the veggies are well coated in the butter/oil, cover with a sheet of greaseproof paper and pop the lid on.  Turn down to a low heat and steam for around 5 minutes or so.

3. Add in the veggie stock and bring to a boil, then turn down to a simmer for 15 minutes or until the potatoes are just cooked.

4. Blitz the mixture using a hand whisk until it's lovely an smooth and then add your milk/mylk.

5. Season again and give it a good mix, if the soup seems a little too thin then just boil it off so that it thickens up.

6. With the remaining leeks cook them off in a small frying pan at a low heat, and a little butter or oil until they soften up.

7. Serve your soup into bowls and top with a little of the softened leeks and handful of ham hock.

3. Add the vegetables

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