Potato and Leek Soup

Potato and Leek Soup


Potato and leek soup(if served cold called 'Vichyssoise’)was one of the first things we were taught in Chef School - Warwick Chef School in my case to be precise. And I will never forget it. This Potato and Leek soup is a definite winner recipe. If you are searching for a lovely starter recipe- search no more!!! You have found what you are looking for! Since we are in the heart of the winter, I am now focusing on lovely winter soups. It is a lovely starter, a lovely dinner, or a completed dinner option as well. When making this potato and leek soup, always remember a bunch of leeks are normally very, very sandy. So do take time and wash them very thoroughly. You definitely don't want to be ending up tasting sand in your soup!! This is also a very quick and easy recipe- Basically just through everything in the pot and off you go! I would not recommend to freeze this soup- as potatoes doesn't really freeze well. Except for potato gnocchi of course. With gnocchi I have experienced it freezes very well. For garnish lovely croutons would work well or chopped chives with a dollop of cream. And don't forget nutmeg! Serve with my delicious brown or white bread

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Serves: 4 Prep time: 20 Minutes Cook time: 40 Minutes Ready in: 60 Minutes

Nutrition: Calories 147 Carbs: 24g Protein: 3g Fat: 5g

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6 large leeks, thinly sliced
6 large potatoes, peeled and cut into chunks
50 g butter
1 litre vegetable stock
½ cup cream
1 pinch of ground nutmeg
1 teaspoon salt
½ Teaspoon pepper
Melt the butter or margarine in a large saucepan and saute the leeks until soft.
Add the potato slices and stock.
Season with salt and pepper and nutmeg and bring to a boil.
Simmer, covered until the vegetables are soft.
Cool the soup slightly and liquidise in a blender to form a puree.
Stir in the cream before serving and garnish with a dollop of cream, chopped chives and nutmeg .
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