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Leek & Potato Soup 


  • 3 leeks - trimmed, chopped and washed
  • 3-5 cloves of Garlic smashed but not pressed
  • 3 floury potatoes (maris piper) peeled and cubed - or leftover mash (about five potatoes worth)
  • 50g buitter
  • Three pints chicken stock
  • Salt and Pepper


  1. Heat butter until smoking, add garlic, stir to release flavours for about a minute
  2. Add the leeks and turn the heat down, cover the leeks with greaseproof paper, cooking until the leeks have melted into each other on a very low heat - about 15 -20 minutes - stirring occasionally.  If you feel the pan is becoming dry add a dash or two of water to keep everything tender.
  3. Turn the heat back up and add the potatoes, stirring constantly for about two minutes
  4. Add a pinch of salt
  5. Add the boiling stock, let the soup boil for 2 minutes until the potatoes start to soften
  6. Turn the heat down and simmer for 40 minutes - I leave mine in the bottom oven of the aga until I am ready to eat it, maybe one, to two hours
  7. Using a stick blender puree all the ingredients
  8. Season to your own tastes
  9. Serve with a grinding of pepper, and toasted crusty bread, rubbed with garlic

What is your favourite soup?

That's it for now...


Salt and Sparkle = Life Remarkable

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