Leek and potato soup has to be one of my all time favourites. I’ve shared this recipe before but have recently updated it a bit to include more accurate measurements. I’m all into weighting the food we eat and recording it. This is something my dietician recommended as a way to control portions. I also have to be careful with what I eat as I have diverticulitis and irritable bowel syndrome. I stopped using ready made veggie and chicken stocks as they have so much salt in them. I control the amount of salt as I recently also had kidney stones that had to be blasted with surgery so I could pass them. I sometimes use a stock cube (still has salt) or just water. Cooking the veggies in the water puts all the goodness back and you don’t need the extra ingredients that come in stock. I have seen salt free or less salt stock but still stay away from it.
Leeks are a fascinating vegetable to examine. There have fantastic patterns inside when cut in different directions. Leeks belong to the allium vegetable family and contain beneficial compounds found in garlic and onions.
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
This soup is quite thick, but if you want it thicker, just cut down on the amount of liquid.
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.
This soup will store in the fridge for a few days or you can freeze individual portions for a later time. I measure out in the soup mug which holds about 2 cups of soup and pour it into labelled freezer bags. It’s hard to believe that the soup mug and the square plastic container hold the same amount. I used to use containers like this in the freezer but they take up so much space. The bags hold the same amount, freeze flat, store inside a box in the freezer and defrost really fast.
This time I doubled the recipe so there some to enjoy now and lots for later.
Printable leek & potato soup recipe.
Have you enjoyed a delicious bowl of soup lately?