Leek and Potato Soup
Not a Vichyssoise but a good hearty welcoming soup which I have been making since I was at the Aspinall Arms, Great Mitton, Lancashire.
Not a Vichyssoise but a good hearty welcoming soup which I have been making since I was at the Aspinall Arms, Great Mitton, Lancashire.
- 1 clove garlic crushed
- 455 grams (1 pound) leeks
- 455 grams (1 pound) potatoes
- 1 yellow onion chopped fine
- 1 liter (4 1/4 cups) vegetable stock or chicken stock
- 240 milliliters (1 cup) milk or single cream
- 30 grams (2 tbsp) butter
- 1 pinch sea salt
- 1 pinch ground white pepper this is important as the white pepper doesn't leave dark speck
- Carbohydrate 2.02213833333333 g
- Cholesterol 0 mg
- Fat 0.02356 g
- Fiber 0.342266674995422 g
- Protein 0.259866666666667 g
- Saturated Fat 0.00875466666666667 g
- Serving Size 1 1 Serving (21g)
- Sodium 776.0375 mg
- Sugar 1.67987165833791 g
- Trans Fat 0.00643616666666667 g
- Calories 9 calories
Step-by-step
- Wash and slice leeks, removing tough outer layer.
- Rinse leeks thoroughly.
- Chop onion and crush garlic.
- Peel and chop potatoes into small cubes.
- Melt butter in saucepan over medium heat.
- Add leeks, onions, garlic, and potatoes to pan, cooking for 10 minutes on low heat.
- Add stock and milk, cooking for 20 minutes until potatoes are tender.
- Season with salt and pepper.
As a traveler, I often yearn for the comforts of home. A warm bowl of soup, the smell of freshly baked bread, and the sound of loved ones chatting around the dinner table. These are the things that make a place feel like home.
When I'm on the road, I love to experiment with different cuisines. I'm always on the lookout for new flavors and ingredients. But there are some dishes that I always come back to, no matter where I am. Leek and potato soup is one of those dishes. It's a simple, hearty soup that's perfect for a cold winter day. And it's so easy to make, even a novice cook can handle it.
