Hairy Bikers Leek And Potato Soup With Milk Recipe
A comforting and creamy British classic. This soup uses fresh leeks and starchy potatoes for a thick, satisfying texture. The addition of milk makes it light yet rich. It is a perfect meal for cold days and very easy for beginners to master.
Ingredients
- 2 tbsp Butter
- 3 large Leeks
- 500 g Potatoes
- 800 ml Vegetable Stock
- 200 ml Milk
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 1 tbsp Chives
Instructions
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Wash the leeks thoroughly and slice them into thin rings. Peel the potatoes and cut them into small cubes.
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Melt the butter in a large pot over medium heat. Add the leeks and cook for 5 minutes until soft but not brown.
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Add the potato cubes to the pot and stir for 1 minute. Pour in the vegetable stock.
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Bring to a boil, then reduce heat and simmer with a lid on for 20 minutes until potatoes are tender.
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Remove from heat and blend the soup until smooth using a hand blender.
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Stir in the milk and gently reheat the soup. Do not let it boil.
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Season with salt and pepper. Serve hot garnished with chopped fresh chives.
Notes
Use floury potatoes like Maris Piper for extra thickness.
Wash leeks after slicing to remove all the grit.
Do not brown the leeks to keep soup light.
If the soup is too thick, add more milk.
Always taste and season the soup at the end.
Use a hand blender for the easiest cleaning process.