Potato And Leek Soup
This hearty and comforting leek and potato soup recipe is ideal for a cozy night in or as a lunchtime pick-me-up. With a medley of fresh vegetables simmered to perfection in a flavorful broth, this soup is a soothing blend of creamy textures and savory flavors. Whether you prefer a silky smooth consistency or a chunkier bite, this versatile dish can be easily adapted to suit your taste preferences. A touch of garlic, fragrant herbs, and a generous seasoning of salt and pepper elevate the dish, making every spoonful a delight for the senses. Invite a bowl of this nourishing soup to your table and let its simple yet satisfying goodness warm you from the inside out.
— Constant Cookbook
Ingredients
- 1 leek
- 1 potato
- 1 onion
- 1 level tbsp of plain flour or cornflour
- 750ml of boiling water
- mixed dried herbs
- garlic paste
- salt
- pepper
- 1 chicken or vegetable stock cube
- 15g of butter
Instructions
- peel and chop the potato, remove the outer leaves of the leek slice of the root end of the leek (the end of the white part. finely dice the onions.
- fry the vegetables in the butter for about 10 minutes.
- add the boiling water and the stock cube to the vegetables and leave to simmer for 25 minutes
- add water to the flour and stir to make a paste then add to the simmering soup then season with salt,pepper, garlic paste and herbs (remember to taste to get the seasoning just write) leave to simmer for a further 5 minutes
- if you want a smooth soup blend it all with a blender, whereas if you prefer a chunky soup only blend half of it. blend the soup for a full 5 minutes.
- Serve and Enjoy
Yield
Serves 4
Comments
No comments found.