Soups serve me one purpose and that is to feel cosy! Sure you can have soup served cold but for me it’s about a hug in a bowl. Potatoes Leeks and onions go together like a dream and it’s really easy to get a winning soup done in no time.
As this recipe is super simple we don’t need to go into super details about the step by steps. However, I am going to include some information about the veg behind the soup. So if you know your leeks and how to prepare then feel free to skip to the printable recipe at the end.
Leeks, What are they and how to prepare.
Like garlic and onion, leeks are a member of the Allium family. Although they have their own distinct flavour – quite harsh when raw but when cooked, very delicate, like a mild onion but with a hint of sweetness. Thorough washing is very important for leeks, as soil is often trapped between the many layers of leaves.
First, trim off the base, and cut away the uppermost part of the leaves. If it’s tough, remove the outer layer or, if you want to keep the leek whole, use a knife to make a slit from the top to the point where the green meets the white, cutting through the centre. Rinse well under running water, pulling back the layers so that any dirt at the base is removed. Alternatively, slice the leeks, then put in a colander and wash well under running water.
The Winning Leek, Potatoes & Onion Soup
The printable recipe below will give you a wonderful tasting soup. I have paired this with a speedy cast iron bread. Any bread works wonders with soup especially grilled cheese!
Leek, Potatoes and Onion Soup
- 4 large leeks
- 1 medium onion chopped small
- 2 medium potatoes peeled and diced
- 50 g butter
- 850 ml vegetable stock
- 275 ml milk
- salt and freshly milled black pepper
- 2 tablespoons cream
- 2 tablespoons snipped fresh chives
- 2 tablespoons of fresh parsley
- Begin by trimming the leeks, discarding the tough outer layer and slice them finely
- Wash the leeks thoroughly in water, ensuring no soil remains. Drain well. In a large, thick-based saucepan, add the leeks, onions and potatoes and butter stirring them all round with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.
- After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft, keep an eye here as the addition of the milk may cause the soup to boil over.
- Once the vegetables are soft take the pan of the heat and let cool a little. add to a bender and blend to a purée. You will most likely have to blend the soup in batches, make sure you have a bowl to hand to put the first batch into.
- Once all the soup is blended return to the pan and reheat through and serve
- Add a swirl of cream before serving and sprinkle with freshly snipped chives & parsley.
To Conclude The Food
Such a hearty soup that when paired with yummy bread is a total family winner. Expect an easy bread recipe to be dropping real soon.