Recipes

Print this recipe

Leek and Potato Soup

Leek and Potato Soup

A classic British autumn and winter dish that's cheap, healthy and oh so tasty. 

INGREDIENTS

1 potato, peeled and chopped into dice sized chunks
1 leek, sliced
1 clove of garlic chopped into little bits
250ml veg stock (crumble stock cube into jug and add boiling water)
1 onion, sliced
1 chunk of butter (about as big as a matchbox and real butter not margarine)
(optional: handful of chopped watercress or a pinch of chopped mint-gives it a little kick)
Note:  This recipe uses a blender.  If you haven't got one, chop up the ingredients a lot smaller, so they'll boil down better.  Then buy a blender.

OTHER INFO

For 2
Vegan: No (But you could use olive oil instead of butter)
Vegetarian:  Yes 
Cooking level:  Easy
Time to prepare: 15 mins

NUTRITIONAL INFO

PER MEAL
Calories 369
LOW Sugars 11.41g
MED Fat 15.68g
MED Saturates 8.27g
MED Salt 2.74g
Add to Food Diaries

STEP 01

Image

Chop up the leek, onion and garlic. (To chop up the leek, cut off the root endand half of the green leafy end. Cut the green leafy bit in half lengthwaysthen fan out and clean under some cold running water. You often get some dirt trapped underneath the leaves, so it's good to give it a thorough rinse. Then slice the leek from the root end up to the leafy end.

STEP 02

Image

Melt a chunk of butter in a large saucepan.

STEP 03

Image

Once the butter has melted, add the chopped vegetables into the saucepan.

Fry for a bit, until leek and onion are nice and soft, don't want them to go brown though.

STEP 04

Image

Add the chopped potato and 250ml of veg stock then season with a bit of salt and pepper.

STEP 05

Image

Turn down the heat and simmer for about 10 minutes, or until the potato has gone soft. Check by pressing your knife into it.

Once soft, turn off the heat and put to one side. Leave for a minute or so, so it's not red hot.

STEP 06

Image

Pour into blender and blend until smooth. If it starts looking too thick, add a dash of hot water to it, til it goes smooth again. If you haven't got a blender, get a potato masher and very carefully and slowly mash the ingredients in the pan.

IMPORTANT - PLEASE READ: studentcooking.tv (together with Campuslife and Starlogic) have no control over, or responsibility for the content, accuracy, reliability, relevance or safety of the Nutritional Information and/or the Intolerance Data (whether regarding each individual item of data or in combination with other individual items of data or with the Nutritional Databases or other third party data or information).

More recipes you may like...


Honey and Mustard Bangers with Cheddar Mash

Honey and Mustard Bangers with Cheddar Mash

We'll show you how to make a brilliant meal-sausages and mash, then show you how to ... more »

Corn Beef Hash

Corn Beef Hash

Another incredibly simple recipe that's great when your mates are round or when you're ... more »

Leek and Potato Soup

Leek and Potato Soup

A classic British autumn and winter dish that's cheap, healthy and oh so tasty. more »

Spicy Beef Tortilla Wraps

Spicy Beef Tortilla Wraps

These are ace. Soft tortilla wraps bursting with spicy minced beef. Serve them up with ... more »

Brunel University De Montfort university Leeds Metropolitan University Loughborough University Oxford brookes Royal Holloway University London Sheffield Hallam University Southampton Solent University Swansea University Tremough campus University of Aberdeen University of Bath University of Birmingham University of Bolton University of Bradford University of Dundee University of Exeter University of South Wales University of Leeds University of Leicester University of Liverpool University of Portsmouth University of Sheffield University of St Andrews Strathclyde University of the west of england Student Village - University of Bedfordshire University of Salford - Student Village UWS[1] UEA Logo