Starters
British
BritishLeek and Potato Soup
A silky, comforting classic served three ways. The basic keeps it humble with stock and margarine; the ultimate folds in butter, cream and a chive oil swirl.
Vegetarian
Gluten-free
Nut-free
Budget version
Value leeks and spuds simmered in stock cube broth.
Per serving£0.55
Total cost£2.20
Time35 min
Ingredients for 4
- 2 leeks , trimmed and sliced
- 400 g potatoes , peeled and diced
- 1 onion , chopped
- 25 g margarine
- 1 l vegetable stock , from a cube
- salt and pepper , to taste
Method
- Melt the margarine in a large saucepan and add the onion and leeks.
- Soften for 5 minutes, then add the diced potato.
- Pour in the stock, bring to the boil and simmer for 20 minutes until tender.
- Blend until smooth, season and serve.
Equipment
The three ways, side by side
Budget
Value leeks and spuds simmered in stock cube broth.
Better
Butter-sweated leeks, fresh stock and a swirl of milk.
Ultimate
Vichyssoise-style with cream, a splash of vermouth and chive oil.
