Printable Leek & Potato Soup Recipe

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Leek & Potato Soup from


300 grams leeks, white and light green parts only, thinly sliced
2 celery stalks, thinly sliced
300 grams potatoes, peeled and diced
3 cups of water
2 cups milk
salt and pepper to your taste, stock cubes are optional, or you can replace some of the water with ready made stock


Melt some butter in a pan and add leeks and celery and seasoning if you are adding it.
Stir often until leeks are tender.
Add water. Cover and bring to a boil. Add stock cubes if using. Add potatoes.
Cook until potatoes are soft. Remove from heat. Let cool.
Pour half of the soup mixture out and puree in a blender. Leave the other half chunky. Use a potato masher to get the consistency you want. If you want a smoother soup puree more.
Add puree part back to pot, add milk and heat over medium heat till warm.
Stir often. Do not boil.

For a thicker soup, cut down the amount of water.

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