Recipe Leek And Potato Soup Delia

Next pour in the stock add some seasoning bring to simmering point cover and simmer very gently for about 10 minutes or until the pieces of carrot are tender.

Recipe leek and potato soup delia. In a 6 quart saucepan over medium heat melt the butter. Season with salt and pepper then cover and let the vegetables sweat over a very low heat for about 15 minutes. 450g white parts of leeks sliced save the green tops for another soup or stock.

Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Rinse in a colander under cold water. Soup is so so versatile.

Easy to make good for you it can be a starter or a main it can be made of meat fish or vegetables and it can be served hot and cold. Add the vegetable stock and bring to the boil. Leek and potato soup is a number one classic in our house but for something different try it with what i call the perennial pumpkin butternut squash.

Then put the lid almost back on but leave a 1cm gap at the edge to let some of the steam escape. Peel the potatoes and cut into chunks. After 15 minutes pour in the stock and add the herbes de provence and some seasoning.

In a large thick based saucepan gently melt the butter then add the leeks onions and potatoes stirring them all round with a wooden spoon so they get a nice coating of butter. Simmer the soup like this for about another 20 minutes or until the vegetables are soft. Potatoes peeled and cut into 1cm pieces try golden wonders or kerr pinks.

Add the leek potatoes bay leaf and thyme. In the autumn i make the same recipe with the traditional lantern pumpkin but right now what s on offer is a velvety smooth peachy yet faintly green very good soup indeed. Cook for 3 4 minutes until starting to soften.