Potato & Leek Soup

This is a firm favourite in my family. Squishy and Noony aren’t too bothered with it, but the rest will happily consume this by the bucketful. It’s a rich, creamy soup (and not too calorific). Perfect for a winter lunch.

  • Knob of Butter
  • 1 tbsp olive oil
  • 2 Large Leeks, washed, trimmed and chopped
  • 1 Large onion, sliced
  • 3 Medium-Large Potatoes, peeled and cubed
  • 1/2 tsp freshly ground nutmeg
  • 1 tsp mild curry powder
  • 1 tsp sugar
  • 1 pint chicken stock
  • 1 pint milk
  • Sea Salt and Freshly Ground Black Pepper

 

Heat the butter and oil in a large heavy based pot. When the butter starts to bubble add the onion and leek and saute for 7-8 minutes until soft.

Add the potatoes, nutmeg and curry powder. Stir to mix and cook for 2 minutes. Add the chicken stock, milk and sugar and season. Bring to the boil, then recover and reduce the heat. Simmer for 25 minutes then use a hand blender to produce a thick, smooth soup. Serve with warm crusty bread.

 

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