Lakeland Potato and Leek Soup
A comforting, thick Lakeland soup made from tender leeks, floury potatoes, and fresh milk, served piping hot with slices of buttered wheaten bread.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 295 kcal
Equipment
- •Large saucepan
- •Chef's knife
- •Chopping board
- •Wooden spoon
- •Potato masher or stick blender
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 295 kcal
Instructions
- 1
Melt the butter in a large heavy-based saucepan on the hob over medium-low heat.
- 2
Add the sliced leeks and chopped onion, stirring thoroughly to coat in the melted butter.
- 3
Cover the pan with a lid and sweat gently for 10 minutes until soft, ensuring they do not brown.
- 4
Add the diced floury potatoes to the pan and stir into the softened leeks.
- 5
Pour in the hot vegetable stock, add the salt and white pepper, and bring to a boil.
- 6
Lower the heat, cover partially, and simmer gently for 20 minutes until the potatoes are completely tender.
- 7
Crush the soup lightly with a potato masher for a thick, rustic texture, or blend partially with a stick blender.
- 8
Stir in the whole milk and double cream, keeping the pan on low heat until warmed through without boiling.
- 9
Ladle the soup into warm bowls and scatter with freshly snipped chives before serving.
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