How to Make Homemade Leek and Potato Soup Recipe

I’ve loved homemade leek and potato soup since a young age. One of my grandmothers made it for me and my Mum also makes the soup.  Though I also do home cooking each week (including being able to make soup), my wonderful girlfriend for the last couple of years has also been making leek and potato soup. The soup is one of our favourites in colder weather, especially with fresh bread either homemade or from a bakery.

So last weekend my girlfriend made her recipe for the healthy homemade vegetarian soup. We thought we would share the soup recipe with you. I apologise weights of items have not been included. We don’t have weighing scales for food.

A couple of years back it took some experimenting to find a great version. Firstly we are vegetarians so no animal stock was going to be used. The stock is extremely important and it took a few goes to find the right one. Secondly homemade leek and potato soup is a fine balance of the ingredients, add too many potatoes for instance, and you are in trouble. However once you know how to make it, it is far superior to shop brought soup, especially canned versions.

Note: Children should only make this with the supervision and help of an adult, as a knife and hob are used.

So this is how to make homemade leek and potato soup:

 

Ingredients:

• 8 Leeks
• 5 Medium sied Potatoes
• 5 Medium sized Onions
• 2 Heaped Tablespoons of Stock (we use Knorr Vegetable Stock Granules)
• Oil (we use rice bran oil)

 

Step 1 – Chop up the leeks and potatoes.

Wash the potatoes and leeks. Then peel the potatoes and chop them into small cubes. Next chop up the leeks, discarding both ends of the leeks.

 

Step 2 – Cut the onions into small pieces and sweat.

Now it is time to peel the onions and then chop the onions into small pieces.

Place into a large pan, add some oil, then place the lid back on with a small gap and cook on the hob. Occasionally remove the lid and give them a stir, and cook on a hob until they are soft.

They are being cooked further in a while, so please be careful not to overcook them, literally the minute they are soft, stop. You can now turn the hob off.

 

Step 3 – Make the stock.

Now it is time to make the stock. We recommend the Knorr Vegetable Stock Granules, but on this occasion we used their 25% less salt version, which although is nice, just doesn’t taste as good as the non-25% less granule version. The stock gives the soup its true personality, and can make or break the whole recipe.

Place two heaped tablespoons of the stock granules into a bowl and add one pint of hot water, stir well and then leave for five minutes. Then pour the stock into the large saucepan with the onions, and add two further pints of boiled water into the saucepan. Give it all a good stir.

 

Step 4 – Add the leek and potatoes to the saucepan.

Now it is time to add the leek and potatoes into the large saucepan with the rest of in the ingredients.

Give it all a stir and then cook on the hob until the leek and potatoes are soft. This will take approximately thirty minutes give or take.

 

Step 5 – Use a food blender to liquidise the soup.

Now you should let the soup go cold, which can take forever! Once it has gone cold, you need to blend the soup to liquidise it. We only have a small blender, so we do it in stages.

Et Voilà!

 

Serving suggestions.

We freeze the soup in containers, then reheat in a microwave. We will either have a bowl each for a starter or a lunch. Sometimes a couple of bowls each for a dinner, accompanied by bread. You might want to add black or white pepper, to suit your tastes.