Leek and Potato Soup

The National Mark Calendar for Cooking, published in the 1930’s, has a month by month selection of recipes and each chapter with a little introduction to what is in season. November includes leeks an potatoes, and a recipe for soup… Eighteen months ago, I made leek and potato soup, using what i had to hand… So as I’m having a foodie November, and also looking at some of my past posts,,,

This is so warming for a cold and miserable day… I actually made it from leftover vegetables, but the basis was leeks and potatoes.

This is my recipe:

Leek and Potato Soup – Lois style

  • butter
  • 3 leeks, sliced thinly
  • 1 yellow pepper, cut into small pieces
  • 2 small onions,  sliced thinly
  • two sticks of celery,  cut into small pieces
  • 6 small-medium potatoes,  cut into small pieces
  • stock (I used chicken) – about 1½ pints but adjust for your preferred thickness
  • a couple of ounces of Polish chopped pork
  • cream, chilli sauce and celery leaves to garnish
  1. melt the butter (I used about 2 ounces but use more or less or use oil of choice)
  2. add all the vegetables except the potatoes, stir well to cover in butter/oil, put the lid on and leave to cook gently until soft and tender
  3. add the potatoes, stir well, and add stock
  4. leave to cook until the spuds are done (about 25 minutes for my potatoes)
  5. blend or rub through a sieve or both
  6. add teh chopped pork pulled into small pieces (miss it out or  add cooked bacon/chorizo pieces, lardons, anythig you fancy)
  7. add more liquid if necessary, stock/water/milk
  8. serve with cream and chilli sauce twizzled on top and chopped celery leaves

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