Cheesy Chunky Leek & Potato Soup | Easy Comfort Food
Recipe Information
Leek and Potato Soup
Peel and dice the potato into 1 cm (about half inch) pieces.
Trim the leeks and slice them lengthwise, then cut into spoon-sized pieces.
Chop the onion.
Heat a large pan over medium heat and add the butter to melt.
Add the vegetables to the pan, a little at a time, stirring to coat them in butter.
Season the vegetables with half a teaspoon of fine salt and black pepper to taste.
Cover the vegetables with a cartou (a piece of greaseproof paper) and reduce the heat to low, letting them simmer for about 15 minutes.
Stir the vegetables after 15 minutes to ensure nothing is stuck to the bottom.
Add 500 ml of vegetable stock and 150 ml of milk to the pan, bringing it to a gentle boil and then reducing to a simmer with a lid on for 15 to 20 minutes until the potatoes are soft.
Cook an additional potato, peel and dice it, and set aside.
Rescue about a third of the solids from the soup to keep it chunky.
Blitz the remaining soup to your desired consistency.
Add 100 g of soft cheese (Marks and Spencer's cream cheese and leftover Philadelphia) to the soup while off the heat and stir until melted.
Reintroduce the reserved vegetables and the extra potato to the soup, warming it through before serving.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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