1lb leaks (two medium size) washed and trimmed
8oz diced potatoes
1 1/2 pint white stock
salt and pepper
Cut up leeks and cook in butter until soft.
Add the white stock and bring to the boil.
Add the potatoes and bring to the boil.
Simmer for around 15 minutes until potatoes and leeks are cooked.
Purée and season.
Should serve around four people.
This is the best leek and potato soup I have ever tasted.
Many thanks to Bob at the County Restaurant for sharing his recipe.
The County Restaurant, in the ancient Roman city and county town of Lincolnshire, is one of the best kept secrets in Lincoln. Open for lunch Mondays to Fridays (except Bank Holidays).
Jamie Oliver has a variation of leak and potato soup using chicken or vegetable stock and olive oil instead of butter, to which he adds carrots, onions, garlic and celery, seasoned with sea salt and black pepper, which will serve around six to eight people.
Note: Stock is the basis or foundation of all good soups. Stock can be white or brown. White stock is usually made with chicken or veal bones.