What’s the Idea?
This is an easy to make Leek & Potato soup recipe that you can easily prepare at home. This recipe is gluten free and vegetarian.
What’s the story
I’ve been cooking for myself since I was 12 but in more recently I became interested in nutrition after qualifying as a Nutritional Therapist and also becoming tired of paying out lots of money for disappointing food that I know I could cook better myself.
It’s also a great way to save time and money by batch cooking and freezing larger meals using cheap ingredients.
I have small shared kitchen, so I tend to cook on my own with my music on full blast. I often cook by instinct rather than recipe but also use recipe websites for inspiration.
Soup is the perfect thing to cook as its quick and easy plus you can mix and match ingredients as they are available or in season.
People should do this because…?
Making soup is a fun activity to do. It gives you a real sense of satisfaction when you make something yourself from scratch.
It can be much healthier for you as you know what’s gone into your food – no preservatives, sulphites, etc. a soups and are great for people who have to avoid certain foods like those on gluten free diets, vegans, vegetarians and other food intolerances etc.
Potatoes and Leeks are cheap to buy and readily available
Potatoes are full of Vitamin C
You can do this with your kids, your friends, a partner, family member as a fun activity.
It will save you money and it’s a good way to make sure you and your family are eating a varied and healthy diet of vegetables.
How do you do it?
Ingredients (Serves 6)
- 1 large cooking onion
- 2-3 stalks of celery
- 2 cloves of garlic (optional)
- 6 leeks
- 5-6 medium sized potatoes (Diced)
- 1 litre of vegetable stock (I use Marigold)
- A splash of milk (omit if vegan)
- 1 bayleaf
- 1 tablespoon of light olive oil for cooking
- 1 knob of butter (omit if vegan)
- Turn hob onto high heat and add the olive oil
- Add the onions and celery and stir well to coat with the oil
- Add the leeks and stir well again to coat with oil
- Turn the heat down to low/medium and place the lid on
- Let the vegetables sweat for 5-10 minutes until they have broken down a little and look more translucent
- Take the lid off and add the potatoes and mix with the leeks
- Add the bayleaf and stock
- Replace the lid to cover and simmer on a low heat for 30 minutes
- You can check the potatoes are cooked by pressing a piece of potato with the back of a wooden spoon to check it’s soft.
- Once cooked remove the bayleaf and turn the heat off
- Using the handblender blitz the mixture until smooth
- You can add half a cup of milk/yoghurt/cream (optional) if you like it creamy
- Season with black pepper and salt to taste
You can also eat this cold.
Suitable for home freezing in freezer bags (will keep to up to 1 month)
Serve with crusty bread
Stuff you may need
- A sharp knife for chopping the vegetables
- A big saucepan with a lid
- A wooden spoon
- An electric hand blender