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.
- Preparing Time: 15 minutes
- Total Time: 40 minutes
- Served Person: 6
whitewell hotel
the basics
starters
soups chowders broths consomm?s
leeks
aspinall arms
great mitton
the great tr
roger moore
egon ronay
soup
main dish
brunch
appetizers
english
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 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
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.
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.
