Crunchy Cook Recipe: Leek & Potato Soup
We’ve made it as easy as possible for you to make this dish by packing the ingredients into a Crunchy Cook meal kit bag: we weigh everything out for you, include a recipe sheet and have filmed a step-by-step video showing you how to make it: How to Make Our Leek & Potato Soup Video. Crunchy Cook bags save you time, cost almost the same as buying the ingredients in-store (we add 50p for packaging and packing), and cut food waste because you buy exactly what you need.
Find out more about the bags, including how to order them, here.
Serves 4
Ingredients
Basic recipe, ingredients included in the bag:
2 medium leeks (around 600g), sliced
1 onion, diced
300g floury potato (e.g. Maris Piper) cut into 1cm cubes
2 cloves of garlic, crushed
500ml vegetable stock, made up from a stock cube
Couple of sprigs of fresh parsley
Not included in the bag:
1 tablespoon butter or oil
Salt & pepper
Possible additions, to add at the end:
Grated cheese
Cubed and fried bacon
Method
1. Heat a tablespoon of oil or butter in a large saucepan with a lid. Add the sliced leeks and diced onion, pop on the lid and sweat until soft, between 8 – 10 minutes.
2. While they’re cooking, finely chop the parsley stalks and then add to the pan.
3. Once the leek and onion is soft, add the crushed garlic and cook for a further two minutes, then add the cubed potato and black pepper. Top Tip: Go easy on adding salt as the stock is salty.
4. Crumble in the stock, pour in 700ml boiling water to the pan and bring to the boil, then turn down the heat to a low simmer for 15 minutes until the potatoes are soft and cooked. Top up with more water if necessary.
5. While it’s simmering, finely chop the parsley leaves. When the potatoes are soft, add the leaves and turn off the heat.
6. You can either whizz this with a food processor or hand blender for a smoother texture or eat as-is, or whizz part of it to add creaminess. Season to taste and serve.
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Cooking Techniques Explained
Sweat: cooking vegetables gently in oil or butter so they soften without browning too much. For example, to sweat onion means to gently cook it over a low heat until it turns translucent without browning. Putting a lid on the pan helps this process by causing condensation to drop back into the pan and stop the veg drying out.
Boil: Heating a liquid until it bubbles vigorously.
Simmer: Heating until bubbles gently break the surface, below boiling point.
Dice: Cutting food into small cube shapes, about 0.5cm wide.
Crush: Usually used when preparing garlic: once you’ve chopped it as small as you can, crush it into a paste using the edge of your knife or a spoon to get as much flavour out as possible.
Sauté: quickly frying in a hot pan, in oil or butter.