Recipe: Leek, Onion and Potato Soup

(from Delia’s Complete Cookery Course)

 

Leeks are in season in the winter and early spring, so make the most of them on a cold winter’s day with this delicious soup, served with crusty bread or toast

Ingredients

• 4 large leek
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped small
• 50g butter or margarine
• 850ml light chicken stock or water 
• 275ml milk
• Salt and freshly ground black pepper

To Serve:

• 1 ½ tbs snipped chives or chopped parsley
• 2 tbs cream

Method

1) Trim off the tops and roots of the leeks, discarding the tough outer layer. Split them in half length-ways and slice finely, then wash thoroughly in two or three changes of water. Drain well

2) In a large, thick-based saucepan gently melt the butter, then add the leeks, potatoes and onion, stirring them all around with a wooden spoon so they get a nice coating of butter

3) Season with salt and pepper, cover and let the vegetables sweat over a very low heat for about 15 minutes

4) Add the stock and milk, bring to a simmering point, put the lid back on and let the soup simmer very gently so it doesn’t boil over, for a further 20 minutes or until the veg are soft 

5) Run through a blender or liquidiser or press through a sieve. Return the soup to the saucepan and reheat gently, tasting to check seasoning

6) Stir in the chopped chives and add a swirl of cream before serving