Please Pass the Recipe

sharing recipes from one generation to the next


Leek Potato Soup done 2It’s cold outside, squally showers keep passing through, can’t complain though, it is winter. I’m snug inside, the fire is blazing and a pot of soup is warming on the stove. Leek and potato soup today, an old favourite, just a few basic ingredients, simple to prepare, warming and delicious.  The flavour of potatoes with leeks needs no embellishment; they are comfy together like a pair of flannelette pyjamas and fluffy slippers.

4 large potatoes ( I like desiree or Nicola)

3 leeks green tops only

1.5 litres vegetables stock

250 mls milk ( I use Bonsoy)

Salt and pepper to taste

Peel and roughly chop the potatoes. Trim slice then thoroughly wash the leeks to remove any grit. Put the potatoes, leeks and stock into a saucepan, add the stock, bring to the boil, then cover ans simmer for about 30 minutes, or until the potatoes are going mushy and the leek is soft. Using a stock blender puree the soup, but do not over process as the potatoes may go gluey. Stir in the milk then season to taste with salt and pepper. Makes about 2.5 litres of soup.


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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This entry was posted on June 12, 2012 by in FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Soup, Vegan, Vegetarian and tagged , , , , .
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