Recipe: Leek & Potato Soup

 photo 2014-03-09114308_zpsf5cb9baf.jpgNot quite the lightest of spring recipes, but I love a good soup! When the weather is warm I often crave lighter, healthier meals (I’m looking for some exciting and filling salad recipes, so if you have any please comment with a link!) but I also love my comfort food. Coupled with the fact that coming up exams the last thing I want to do is have to spend time cooking dinner, I’ve filled my freezer with homemade soup. A veggie packed meal on hand for lunches or dinners, all I need to do is heat it in a pan and stir for a little bit.

This is one of the easiest soups to make – I often find vegetable soups can be a little flavourless but this is always tasty. It just takes a little peeling and shopping, some simmering time, then a whizz in the blender. In less than half an hour you can have plenty of soup – this recipe made me six servings – for the freezer, which is time well spent in my opinion. My only point is to say that it needs vigorous stirring when you reheat, as it separates and looks rather unappetising for a bit. It does come back together though, I promise!

Ingredients for 6 Bowls of Soup

  • 1 large knob of butter
  • 1 onion
  • 1 stick of celery
  • 3 leeks
  • around 800g of potatoes – 6 should do it!
  • 1 litre of vegetable stock

Now Let’s Make Some Soup!

 photo 2014-03-09114947_zps8615282a.jpgFinely dice your onion and celery, then slice your leeks – just mainly the white part and discard the green ends.

 photo 2014-03-09115423_zpsdcf80161.jpgMelt the butter in your largest saucepan, and slow cook the onion, celery and leeks until soft. photo 2014-03-09120736_zps84757b55.jpg

 photo 2014-03-09120058_zps2a523737.jpgMeanwhile peel and dice your potatoes into roughly 2cm chunks.  photo 2014-03-09120744_zps4c5b18e4.jpg

 photo 2014-03-09121103_zps7a7e7e99.jpgAdd your potatoes to the pan, followed by the stock and some seasoning – I used a little dried thyme and a bayleaf. Simmer for around 20 minutes, until the potatoes are tender.

 photo 2014-03-09132032_zpsb294b17d.jpgTransfer to a blender (you may need to do this in batches) and whizz until smooth. Leave some chunks if you like, but I like my soups completely lump-free. Pour the whizzed soup into a clean saucepan to cool for freezing, or serve.

I like to serve mine sprinkled with black pepper and some crisp bits of fried bacon. And plenty of bread for dipping…

 photo 2014-03-12194243_zpsca84869d.jpg

What’s your favourite soup?

  • Bacon in soup… Amazing. I love soup, I think it’s quite nice in spring still with some fresh bread 🙂
    Touchscreens & Beautyqueens

    • Bacon in soup is my ‘magic ingredient’ – its great for slightly bland bought soups! x

  • this is the best soup ever! i prepare it at least once a week, yum. it reminds me of my grandma! 🙂 xx
    Alice Barton ♥ TheMowWay

    • Aha, its one of my favourites. I love Broccoli & Blue Cheese, but I haven’t posted the recipe yet! x