Hairy Bikers' Leek and Potato Soup Recipe
Warming and satisfying creamy leak and potato soup.
Ingredients
- 60 g Butter
- 3 Leeks (Finely chopped)
- 1 Onions (Finely chopped)
- 5 Potatoes (Peeled and chopped)
- ¾ pint Vegetable Stock
- Salt and Pepper (to season)
- Worcestershire Sauce (to season)
- 100 ml Double Cream
- Parsley (decoration (optional))
Instructions
- Begin by heating butter in a large pan until it starts to bubble. Introduce chopped onions, sliced leeks, and diced potatoes to the pan, seasoning with a pinch of salt and pepper. One should allow the vegetables to soften, which typically takes around 15 minutes of occasional stirring.
- Next, pour vegetable stock into the pan, bringing the contents up to a boil before reducing the heat to simmer. This should continue for roughly 10 minutes, or until the potatoes have softened.
- Once the vegetables are adequately tender, remove the pan from the heat. At this point, an immersion blender can be used to puree the soup directly in the pan to achieve a smooth consistency. Exercise caution if transferring the hot mixture to a standalone blender – do this in stages to avoid accidents.
- To finish, swirl in the double cream along with a dash of Worcestershire sauce for added flavour. Perform a final taste test, tweaking the seasoning to preference.
- Serve the creamy soup in individual bowls, possibly adorned with chopped parsley and grated cheese to taste, accompanied by bread or crisp crackers.
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Nutrition
Calories: 454kcalCarbohydrates: 60gProtein: 8gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 61mgSodium: 489mgPotassium: 1309mgFiber: 8gSugar: 7gVitamin A: 2052IUVitamin C: 63mgCalcium: 98mgIron: 4mg
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