Leek and potato soup is a basic dish, yet the flavour combination is beautiful. These quantities make a large pan of soup – they can easily be reduced by half if desired.
Pictured above is a simplified version using no oil, garlic, flour or peas. It’s just potatoes, leeks, water and salt, cooked then mashed. It’s on the pink bench, one of our upcycled pallet projects.
- 2 tablespoons of sunflower oil
- 2 medium leeks, sliced width-ways into thin round slices
- a couple of cloves of garlic (optional)
- 6-8 large potatoes, cut into chunks (about 2 or 3 cm.)
- 2 tablespoons of white flour
- 1 cup of frozen peas (an optional extra)
- 5 or 6 cups of water
- Salt and pepper to taste
Cook the leeks and garlic, if using, in the sunflower oil for a few minutes then stir in the flour. Add one cup of water and stir well to blend. Add the potatoes and the rest of the water (you may need to adjust the quantity slightly – make sure all the vegetables are well covered). Bring to the boil, stirring occasionally to prevent sticking, and then turn down to simmer until the potatoes are just about cooked. Finally, if using, add the peas and cook for a further few minutes until tender. Season to taste.
If you liked this leek and potato soup, try our other frugal recipes here.
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