Leek, Potato and Onion Soup – recipe

I have several vegetarian friends and this Leek, Potato and onion soup has proved to be one of the dishes they have commented on the most. Also, if you are vegan or need cook this for a vegan, simply replace the butter with veg. margarine alternative.

Why leeks are good to eat

• Leeks are a good source of vitamins A, C and K (important for helping your blood to clot).
• They also contain minerals such as iron (which is important for red blood cells) and manganese (involved in the regulation of brain and nerve function).
• Leeks are also a good source of dietary fibre.

Ingredients

4 large leeks

1 medium onion, chopped small

2 medium potatoes, peeled and diced

50g butter

850ml vegetable stock

275 ml milk

salt and freshly milled black pepper

To serve:

2 tablespoons cream or crème fraiche

11/2 tablespoons snipped fresh chives or chopped fresh parsley

Method

Trim the leeks and get rid of any rough looking outer leaves..

Because leeks have so many layers where dirt and earth can hide, I like to split them in half length ways then slice them quite thin and then I put them in the colander and wash then thoroughly, changing the water several times, this way nothing can remain hidden. , Drain well.

Then in a heavy based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon making sure everything is coated with the butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.

Then add the stock and milk,, bring to simmering point, partially cover and let the soup simmer very gently for a further 20 minutes or so. Don’t cover the pot completely or it may boil over..

Allow it to cool slightly then you can put the whole lot into a blender and blend to a purée. If you have to blend the soup in batches, make sure you have some kind of container to put the batches in.

Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or crème fraiche before serving and sprinkle with freshly snipped chives or parsley. Alternatively, you can decide it into batches and freeze for later.

Category: Recipes, Soups, Salads, Side Dishes & Sauces, Starters, Vegetarian,, Vegan & Free From