- Peel and chop the onions.
- Wash, peel, and slice the leeks.
- Wash, peel, and chop the potatoes into cubes.
- Place the onions and leeks in a saucepan with a little water and cook gently for about 5 minutes or until soft.
- Add the potatoes, vegetable stock, and black pepper.
- Allow the mixture to simmer for 20 minutes or until the potatoes are soft.
- Once cooked, liquidize the mixture with a hand blender or liquidizer.
- Return the blended soup to the saucepan and reheat without boiling.
- Serve and enjoy!
Variations:
- For a richer soup, add a dollop of cream or a handful of grated cheese.
- For a spicier soup, add a pinch of chili powder or cayenne pepper.
- For a more filling soup, add some cooked chicken or bacon.
Tips:
- Use a good quality stock cube for a more flavorful soup.
- If you don’t have a hand blender, you can use a regular blender.
- Be careful when blending the soup, as the hot liquid can cause burns.
Enjoy!
Additional Notes:
- This soup is best served fresh, but it can also be stored in the refrigerator for up to 3 days.
- To reheat the soup, simply heat it over low heat until it is warmed through.
There’s something undeniably comforting about a bowl of homemade soup, especially when it’s as velvety and satisfying as this leek and potato creation. This classic recipe is a perfect blend of simplicity and flavor. The sweet earthiness of leeks and the creamy richness of potatoes come together in a harmonious symphony that will warm your soul.
Imagine curling up on a chilly evening with a steaming mug of this soup. Its gentle aroma fills the air as you take your first spoonful. The creamy texture envelops your taste buds, while the subtle sweetness of the leeks and the comforting familiarity of potatoes create a truly satisfying experience. It’s the kind of soup that reminds you of home-cooked goodness and leaves you feeling nourished and content.
Let’s get cooking!
