A Bake in the Life: Potato and Leek Soup

This soup was originally made for me by my soon-to-be-boyfriend during our first few months at university. He was given this recipe by his mum – I assume in attempts to make sure he didn’t starve at university and so he didn’t live purely off takeaway pizza and curry… Since then he hasn’t cooked anything else (Which is probably a good thing!), but this soup remains a firm favourite for both of us even though I have made a few tweaks to it throughout our time in Lincoln together.

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Potato and Leek Soup

You will need:

1 Large Leek

3 Small/Medium Potatoes

2 Sticks of Celery

1 Clove of Garlic

1 Small Red Onion

Small handful of Coriander

1-2 tbps Sunflower Oil

1 tbps Butter

Salt, pepper and chili powder

16 fl oz/500ml Vegetable Stock

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Let’s get started!

  • Begin by peeling and chopping the onion, garlic and celery into small pieces.
  • In a large saucepan add the oil and butter and heat until gently sizzling.
  • Add the onion, garlic and celery then cook slowly until softened.

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  • Meanwhile, peel and chop the potatoes and leek into small bite sized pieces.
  • Add to the saucepan and continue to cook gently for a few minutes.

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  • If you are using a stock cube, prepare your stock in a measuring jug then add to the saucepan.
  • Allow to simmer gently for around 15 minutes until all the vegetables are soft.

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  • Season with salt, pepper and chili powder.
  • If you like you can blend the soup smooth at this stage as in my other soup recipes. Personally I prefer this type of soup unblended and so I just top it with a good handful of coriander leaves!
  • You are all done 🙂

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As with most of the soups I love, this recipe uses lots of fresh vegetables and takes no time at all to make. This is probably the only soup I make regularly that I don’t blend, but I really like being able to see and taste all the individual vegetables, colours and textures. When topped with fresh coriander it ends up looking a bit like one of the ramen bowls from Wagamama’s (Which I love!). If you wanted it to be more of a noodle soup, you could swap out the potatoes used for some precooked noodles! You could also definitely make this soup more Japanese/Thai flavoured by adding plenty of fresh chilies, lemongrass and maybe some ginger 🙂

A Bake in the Life…

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