Potato and Leek SoupA meal in itself!

Potato and Leek Soup Potato and Leek Soup is amazing on a cold winter’s night, serves four and very easy to make. It is an incredibly delicious and filling dish. Make a huge batch and freeze it so you can just…

Potato and Leek Soup

Potato and Leek Soup is amazing on a cold winter’s night, serves four and very easy to make. It is an incredibly delicious and filling dish.

Make a huge batch and freeze it so you can just pull it out for a quick and easy dinner.  We also have a slow cooker version too!

Freezing Instructions:

Allow the Potato and Leek Soup to cool to room temperature.  Pour into a freezer-proof zip lock bag and 3/4 fill the bag.  Freeze laying the bag on its side so it sits as flat as possible.  Once frozen, stack it upright so it doesn’t take up much room.  Remember to write on the bag the contents and the used by date.

 Potato And Leek Soup - Stay At Home Mum

serves
6
time needed
prep cook
ingredients
7
difficulty
easy
rating (click to rate)
3.6 based on 7 ratings, click to rate

Ingredients

  • 2 tbsp Butter
  • 2 Leeks sliced into fine rings
  • 1 Brown Onion finely chopped
  • 2 tsp Garlic crushed
  • 600 grams Potatoes peeled and chopped
  • 3 cups Stock (chicken)
  • 375 ml Evaporated Milk (1 tin)


Method

  1. In a heavy based saucepan, melt butter until bubbling and add the leeks, onion and garlic.
  2. Cook stirring every so often for 5-10 minutes or until soft and fragrant.
  3. Add potatoes and cook for an extra 5 minutes.
  4. Add the chicken stock and simmer uncovered until potatoes are soft.
  5. Using a food processor or stick blender, blend the mix until nice and smooth. Reheat and add the evaporated milk, salt and pepper and bring to the boil and serve.

Notes

Serve in bowls with crusty Italian bread and a drizzle of olive oil.

Slowcooker Cooking Method:

In a frypan melt the butter until bubbling and cook the leeks, onion and garlic until tender and fragrant. Pour into the slowcooker.  Add the potatoes and chicken stock, cover and cook on low for 5 hours or until the potatoes are falling apart. Using a stick blender, blend the mixture until smooth. Turn the slowcooker up to high - and add the evaporated milk and salt and pepper. Cook for a further 30 minutes or until mixture is hot.  Serve as above.

Recipe Hints & Tips:
  •  This potato and leek soup recipe can be frozen.  Let it cool to room temperature, then seal in a ziplock bag for up to four weeks.

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