#STFFcooks – Leek & Potato Soup

February 27, 2013
Leek and potato soup is such a classic dish. Whether as a velvety pureé of potato, leek, onion and cream or as a broth with a medley of veggies in it, it is a firm favourite. It is claimed as a national dish by both Ireland and Wales and is recommended to be eaten on their respective Saint’s days. The Scottish have their own version titled Tattie-and-Leekie and then again there is the vichyssoise version that is linked with Vichy in France too. ~ source: Wikireferenda 

RECIPE #5: Leek & Potato Soup
Author: 
Recipe type: Starter
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 x large leeks, sliced
  • 3 x potatoes, cubed
  • 2 x cubes vegetable stock
  • Tablespoon of creme fraiché
  • Handful of chives
  • Salt & pepper
Instructions
  1. In a large pot, add the leeks, potato and enough stock to just cover.
  2. Bring to the boil and cook until the vegetables are soft.
  3. Season well with salt and pepper.
  4. Place into a blender and blitz until smooth.
  5. Check the seasoning again.
  6. Stir in the creme fraiché.
  7. Serve with a handful of chopped chives sprinkled over the top.
  8. If you want something a little more substantial, you can always add some pre-cooked sliced chicken.
Notes
If you want something a little more substantial, you can always add some pre-cooked sliced chicken.

Until we eat again!

#STFFcooks

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