Let's cook Thursday: Simple and Delicious Potato and Leek Soup

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Hi!

So Thursday's is normally let's talk Thursday's where I get to fill you in on life events, adventures, and really any topic that excited me this week! But for this weeks episode I've decided to switch things up a bit and to a let's cook Thursday because cooking is really what's been going on in my life this week.

I've been seriously getting into the cooking spirit recently and for several weeks now I've managed to rustle up something new, quick, easy and great tasting everyday, which I can assure you is quite a feat for me!

I love to cook but find myself so caught up with life that I rarely get to treat myself to some good old fashioned home cooking so this is a real treat, and without further delay I'll jump straight into it!

Quick and easy Potato and Leek soup.
(It might not look too beautiful but it tastes great!)



This is a real oldie but an absolute classic too. I love this soup for its simplicity, it's taste and how quick and easy it is to rustle up with basic ingredients I usually have just lying around the kitchen.

Preparation: 5 minutes
Cooking Time: 20 minutes
Feeds: 4 people
Lasts: 2/3 days refrigerated

For this recipe you're going to need:


450g potatoes peeled & diced into small 1cm cubes
300g leek whites sliced
1 small onion diced the same size as the potatoes
a tbsp of butter
850ml chicken stock (or vegetable stock if you prefer)
125ml milk
225ml single/double cream
salt & pepper to taste

You can use single or double cream, and skimmed or full-fat milk based on your own preferences. I used single cream simply because I had some to hand but if you want a thicker texture I'd go for a full-fat milk and double cream but anything will do.

To start off you should have peeled your potatoes and diced all your vegetables into roughly equal 1cm cubes. So that's your preparation done!

Pop your butter in a large saucepan and place on a low heat, as it starts to bubble throw all the vegetables in and give a good mix to make sure they are all evenly coated in the butter. Add salt and pepper to taste.
Next make sure the heat is on low and put a lid on your pan so they steam a little and leave for 10 minutes stirring occasionally.

It's OK if you find it sticking or browning a bit once the stock cubes in everything will be soaked up into the soup and no one will every know!

After 10 minutes or once your vegetables have started to soften add in your 850ml of stock, place the lid back on and increase the heat to a slow boil for another 5 minutes.

It's really this simple!

After your five minutes are up leave to cool for a few minutes and blend. Please be careful not to burn yourself! I like to have my soup pretty smooth but with a few chunky bits of potato in there too. After you're happy with the consistency add your milk and cream, and simmer for a couple more minutes and your done!

One quick, easy and delicious Potato and Leek soup.

This recipe is great if you're in a rush or if you're running low on food in the house and only have real basics in the house (potatoes!) and an extra plus it's really tasty!
I love this soup all year round but especially when it's cold and miserable outside. Nothing is more "feel good" than a warm and filling bowl of soup!

Good luck cooking and I hope you enjoy your soup. If you have any favourite soups for rainy days please let me know in the comments below!

Bye for now!
xx


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