In honour of St David’s Day, I thought I would share my recipe for leek and potato soup. I love soup – I batch-make it regularly, meaning I’ve always got at least three different flavours in the freezer, but leek and potato has to be my all-time favourite.
I’ve been making it for at least 10 years, and over this time I have discovered that for me, the leekier, the better. I use one small potato per leek. Other recipes I’ve seen suggest two per leek, or equal quantities. I also like it to be green, so I buy whole leeks, rather than the trimmed variety, so that I can use the entire leek, including the top leafy part to give it that gorgeous colour. It also means less food waste – and on that subject, I never peel the potatoes either. That’s where all the goodness is.
The recipe is below. Sometimes I add a good dollop of cream, stirred through just before serving. Other times, I chuck in some chunks of Danish Blue or Stilton. Cardiff Daddy sometimes snips up a rasher of cooked bacon and adds that in.
As you can see from this photo, I’ve made a big vat of this to keep us going. The recipe here is for a much more manageable four portions, but the great thing about soup is that quantities don’t really matter – just chuck in whatever you have.
1 onion, chopped
1 clove of garlic, crushed
2 leeks, washed, ends trimmed off, and cut into slices
2-4 medium-sized potatoes, washed and cut into chunks
1 litre vegetable stock
Salt and pepper to season
Add the leeks and cook on a low heat for a further 5 minutes until they become soft, stirring regularly and taking care not to let them brown.
Add the stock, bring to the boil and then simmer for 15-20 minutes until the potatoes are soft.
Season with salt and pepper to taste.
Serve with crusty bread – enjoy!
If you’re batch-cooking and want to freeze portions, the latest Department of Food advice is here.
You can view all my tried and tested family recipes here.
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