Leek and Potato Soup 30/08/2018, Recipes
A classic Autumn soup at anytime, and perfect served in a big mug around the bonfire on Fireworks Night, with a hunk of crusty bread.
For maximum taste and goodness, we make ours organic wherever possible, using our freshly harvested vegetables from Farrington’s Farm near Bristol, and our local dairy products. Finish with a swirl of cream or crème frâiche, and feel that satisfaction that comes with making a deliciously hearty soup. It even freezes well too.
4 organic leeks (Farrington's Farm)
2 medium-sized organic potatoes (Farrington's Farm)
1 medium-sized organic onion
4 tablespoons Longman's butter
1 teaspoon Cornish Sea Salt
1/4 teaspoon freshly-ground black pepper
2 organic vegetable stock cubes
1 litre boiling water
125ml double cream (Bruton Dairy)
Freshly chopped chives (The Severn Project)
1. Wash the leeks, and remove the roots. Cut into 2.5cm pieces.
2. Wash and peel the potatoes and slice thinly. Slice the onion.
3. Melt the butter in a saucepan. Add the leeks and onion and fry gently for 10 minutes or until soft but not coloured. Add the salt and pepper and the potatoes.
4. Dissolve the stock cubes in the boiling water and add to the vegetables. Cover the pan and bring to boiling point. Reduce the heat and simmer for 40 minutes or until the vegetables are tender.
5. Place in a blender and blitz until smooth, then reheat for 5 minutes. Stir in the cream (swirl some on top if wished) and serve sprinkled with chopped chives.