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.
I have served this soup to Sarah Fergusson, The Duchess of York, Roger Moore, Michael Caine and many other famous people however the person who stands out in my memories is Egon Ronay when he asked for a second bowl when we were at the Great Tree Hotel, Chagford, Devon."I altered the recipe slightly to increase the amount. Had to thin it with boiled water. Also used trio of cracked pepper as nothing beats the taste. This recipe is very tasty and not too hard to make. I used a stab mixer to purée the soup and it was enjoyed by the whole family even my two year old girl had seconds." - Fotron
Yield: 6 Ready in 40 minutes
259 people trying soon
Verified by stevemur
Leek and Potato Soup Preparation
Wash the leeks and slice off the top green parts, you can keep the green parts for something else, take off the tough outer layer, and discard. Finely chop the leeks the best way to do this is to cut them lengthwise into three sections then gather round the segments and chop them.
Put the leeks into a colander and rinse them thoroughly this is particularly crucial if you are using organic or home grown leeks soil or sandy bits often get in the outer layers of.
Finely chop the onion and crush the garlic I now use a small micro plane grater for garlic it seems to do the job much better than a crusher. Peel and chop the potatoes into small cubes, melt the butter in a saucepan over a medium heat.
Turn the heat to low then add the leeks, onions, garlic and potatoes to the pan cook on a low heat for 10 minutes turning the ingredients 2 or 3 times while cooking
Add the stock and milk to the pan and cook for a further 20 minutes until the potatoes are softened and cooked through.
The soup is now ready to serve as a good warming main meal, the texture thick and with the vegetables a little chunky. If you wish a less rustic soup the cool it for about 5 minutes and then force through a large sieve or better still push it through a mouli.
You can use a food processor but be careful not to over process as potato tends to go like glue in a blender/processor.
If the soup is a starter then a slice of crust French bread will be fine if however, you are like us and serve this a lunchtime meal then a nice home baked crusty granary loaf goes down a treat
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?