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
Better version
Butter-sweated leeks, fresh stock and a swirl of milk.
Per serving£1.13
Total cost£4.50
Time45 min
Ingredients for 4
- 3 leeks , white and pale green, sliced
- 450 g Maris Piper potatoes , peeled and diced
- 1 onion , finely chopped
- 40 g salted butter
- 1 l fresh vegetable stock
- 100 ml whole milk
- 1 bay leaf
- salt and white pepper , to taste
Method
- Melt the butter and sweat the onion and leeks with a pinch of salt for 8 minutes until soft but not coloured.
- Add the potatoes and bay leaf, stir to coat.
- Pour in the stock, bring to a gentle simmer and cook for 20 minutes.
- Remove the bay leaf, add the milk and blend until velvety.
- Season with white pepper 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.
