Leek and potato soup

This is very much an English recipe, slightly Mediterranean-ised for good measure.


2-3 leeks

2 medium sized potatoes, peeled and diced

1-2 cloves of garlic (depending on your taste), finely chopped

Olive oil

Wash the leek very well, removing one layer and making sure there is no earth trapped in the leaves. Chop it finely. In a saucepan heat some olive oil and sauté the garlic with the leek. After 3-4 minutes, add the potatoes and give them all a stir in the olive oil so that they’re nicely coated. Add salt. Pour some hot water in the saucepan and allow it to cook for about 20-30 minutes. I give it a whizz with a hand blender to make the soup nice and smooth (the potatoes come make it thicker). If you like cream, you can add some at this stage, or even milk-I didn’t.

Serve and eat with some black pepper and, if you’re like me, some lemon squeezed on top-it works a treat!

Note: you can add some herb/spice if you like. I think cumin would go really well, and some fresh coriander.

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2 Responses to Leek and potato soup

  1. bilus says:

    Ah, no-corpse soup: lovely!

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