UK · Plant-based · No. 164
British Leek & Potato Soup
A single portion of British cooking, ready in 30 minutes. Vegetarian.
Per portion
500kcal
11 gProtein
68 gCarbs
21 gFat
Calories from protein 9%, carbs 54%, fat 37%. Estimated from the ingredients.
Roughly £1.50 a portion.
Veg
Method
- 1
Melt the butter in a saucepan and fry the leek with a pinch of salt over medium heat for 8 minutes until soft, adding the garlic for the last minute.
- 2
Add the potato and stock, and simmer for 15 minutes until the potato is tender.
- 3
Spoon out a few pieces of leek to garnish, then blitz or mash until smooth and stir through most of the cream.
- 4
Taste and season with salt and plenty of black pepper, then serve with the rest of the cream swirled over, topped with the reserved leek, and the crusty bread alongside.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/british-leek-and-potato-soup/
