Leek & Potato soup has always been one of my favorites, although I used to only eat that powdered version that you had to add water to and then microwave!
I really don’t like creamy soups, and I’m lactose intolerant, so I had do some digging (and I made a few changes) to find this recipe which doesn’t contain any cream or milk. I love how it tastes almost cheesy even though there isn’t any cheese in it.
The recipe looks like this:
- 4oz butter
- 1 onion
- 1 clove garlic
- 3 leeks
- 1 large potato
- 500ml chicken or vegetable stock ( I don’t know why I work with Imperial units for weights and metric for volumes, it makes no sense, I know!)
- handful of chives
Chop the onion, garlic, leek and potatoes and saute in the butter until browning. Allow plenty of time for this process so the onions and leeks really start to caramelize. Add the stock and bring to the boil. Simmer for about 20 minutes then sprinkle with finely chopped chives and serve.