Easy Recipes – Healthy Potato and Leek Soup
Healthy Potato and Leek Soup
Serves 4
Prep time: 15 minutes
Cooking time: 40 minutes
For conversions, click here to use our handy guide.
Ingredients
20 grams of butter
1 tablespoon of olive oil
3 large leeks, white part only, well washed and finely sliced
500 grams of potatoes, peeled and diced
1.25 litres of chicken stock
Quarter teaspoon of salt
Quarter teaspoon of white pepper
15 millilitres of worcestershire sauce
Pinch of nutmeg
150 millilitres of milk
Bunch of chopped chives.
Method
Heat the oil in a deep sided pan, melt the butter into the oil.
Halve the leeks and then finely slice them.
Add leeks to pan and sweat them down until soft and translucent.
Add the potatoes and stir while frying for 5 minutes.
Add the stock, bring to the boil and then reduce heat to a gentle simmer. Cover and leave for 25 minutes.
Add the worcestershire sauce, nutmeg, pepper and check for seasoning before adding the salt.
Cook for a further 5 minutes, remove from heat and allow to cool for an hour.
Blend with your stab mixer or blender until soup is free of lumps and silky.
To serve, reheat until nearly boiling, stir in the milk and remove from heat.
Ladle into bowls, sprinkle with the chopped chives and serve immediately
Notes
Caramelising the leeks adds a sweet touch to the soup, but don’t burn them.
Adding the oil is necessary to prevent the butter from burning.
WILL NOT freeze well once the milk has been added.
Options
Strict vegetarians can substitute the chicken for vegetable stock.
For a rich soup, add 150 millilitres of cream just before serving.
Can be served as a cold soup, you may need to adjust the seasonings as cold foods generally require at least some extra salt.
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