17 April 2010

Soup Saturday - Leek, Onion and Potato Soup

Good morning all!

If you didn't read about it in yesterdays post then here is what this is all about. I'm hosting "Soup Saturdays" to share with you all my favourite soup recipe's. This was inspired by my sisters lack of vitamin intake, however she likes soup so this is one way to give her a vitamin boost!
I dislike canned soup but love homemade soup. There is nothing like having that warm smell of sweating vegetables waft through your home. They are quick and easy to make. You can use left over vegetables or fresh ones...you can experiment with different combinations of vegetables and create your own recipe!

So here is the first recipe of "Soup Saturday". I could eat tons and tons of Leek and Potato soup..it is creamy and thick and yet not TOO filling. It isn't a soup that I find becomes bland after a few mouthfuls. After trying many different types of variations of this soup I have found an all time favourite by the famous UK chef Delia Smith.

Her recipe goes like this:

You will need:
  • 4 large leeks
  • 2 medium sized potatoes
  • 1 medium onion
  • 50g/2 0z of butter
  • Either 850ml of water or 1 1/2 pints of chicken stock
  • 275ml of milk
  • Salt and Pepper
  • Large Saucepan
  • Blender (Optional)

Begin by cutting the top and root off of the leeks. Remove the tough outer layer and slice the Leeks in half lengthways, then chopping it all up quite finely. Wash thoroughly and drain well. Whilst it is drainging slice up the onion and peel and dice the pototo.

In a large saucepan gently melt the butter on a low heat and then add the chopped leeks,potato and onion. Stir gently until they get a nice coating of butter. Add the amount of salt and pepper that you require, then cover and let the vegetables sweat over a very low heat for about 20 minutes.

After that add your stock or water and milk. I have used just water instead of stock in this soup before and it tastes just as good! Just add water if you don't have any stock available to you at home. Bring to the simmering point, put the lid back on and let the soup simmer very gently and a low heat for a further 30 minutes. Be warned that if the heat if too high the milk will cause it to boil over so keep the heat to a minimum!

Once the thirty minutes are over you can either do two things. You can blend the mixture until it is a smooth puree or you can press it all through a sieve. The choice it up to you ofcourse! Taste your soup to make sure you like the consistency and to see if it needs any more seasoning.
When I made this I added a few snipped chives from my Herb Planter which added an extra taste of onion AND it gave it a great finishing touch. I also recommend you have some fresh home cooked bread with your soup...YUMMY!

Thanks for reading..I would love to hear your comments and any soup recipe's you would recommend! Remember to join me again next "Soup Saturday" for another great recipe : )

Gemma X


  1. Lovely! We are very fond of leek and potato soup, and sometimes I add a little cream to it to serve. When we have our own leeks growing it is even nicer!

  2. that looks good...and easy. my sister used to make this lovely tomato shrimp soup that she called "cup-a love". it was so good but she lost the recipe. i miss that one...

    cindy :)

  3. Oh now that is my taste, it looks so good, think I will swim the pond and taste with you, hugs and have a great day. Barbara


I'd love to hear from you, even if you are just passing by! Leave a comment below and I will always reply to it using the 'reply' button...so be sure to check back!

Gemma x


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