The Secret of Successful POTATO SOUP RECIPE
Simple Leek & Potato Soup (Serves 2)
Ingredients
Ø 2 medium potato
Ø 2-3 leeks
Ø 1-2 cloves garlic
Ø ½ tbsp vegetable oil
Ø 600mls chicken or vegetable stock
Ø Salt and pepper to taste
Method
1. Peel the potatoes and cut into small cubes.
2. Cut the leeks lengthwise and wash the layers of the leek well under running water to remove mud/grit. Slice thinly.
Top tip: The thinner the vegetables are sliced the quicker the soup cooks.
3. Chop and crush the garlic.
4. Prepare 600mls of chicken or vegetable stock in a jug using stock cubes and boiling water.
5. Sweat (gently heat) the leeks, potatoes, and garlic in a large saucepan with the vegetable oil, for approximately 10 minutes, until the leeks start to turn translucent and soften. Keep stirring regularly to prevent the mixture from sticking.
6. Add the stock and bring to the boil. Turn the heat down and simmer (gently boil) for 15 minutes or until the potato is soft.
7. Allow to cool slightly and either mash with a potato masher or liquidize for a smooth soup. Return soup to the pan and add seasoning (salt and pepper) to taste.
8. Serve with crusty bread.
Other flavors that could be added to leek and potato soup are crispy fried bacon, nutmeg, lemon juice, thyme, fresh chives, cream or crème Fraiche or even onion if you do not have sufficient leeks. The potato and stock base can be used for any type of soup using seasonal or local vegetables.
Freezing: Soup can be made in bulk and frozen for use later. Ensure soup is cold before freezing. It can be kept up to three months in the freezer. Defrost before reheating and boil the soup before serving to prevent the risk of food poisoning.
Refrigeration: Soup can also be stored in the fridge. Ensure the soup is cold before putting in the fridge. It will store up to three days in the fridge. Boil the soup before serving to prevent the risk of food poisoning.
Video.
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