Potato Leek Soup

Winter seems to be lingering here for too long. Some days are sunny and nice and some days feels like Winter is back. This soup is a perfect one for those cold rainy days.

Whenever we were travelling, soup and bread for lunch is a great option to have in local cafe. Its quite amazing how I avoided this soup all my life. But last month when we were in Lake District, we were literally starved after a long walk and this was the only Vegan option in that cafe. So I decided to have it. That is when I knew what I was missing in my life. It was simply out of the world.

I decided to recreate the same when I came back home and we all loved a hearty soup.



Ingredient (Serves 8-10 big bowls)

Potato 8 medium
Leek 2
Butter 1 tbsp
Olive Oil 1 tbsp

Salt and Pepper to taste
Italian Herbs 1/2 tsp (optional)

Water/Stock/Cream/Milk as required

Method of Preparation

1. Peal and chop the potatoes.

2. Chop the leek and clean it well.

3. Heat a pot and add the butter and oil to it.

4. Add the potato and leek. Saute for a few minutes. Season with some salt and freshly ground pepper.

5. Add 1/2 cup of water/stock. Cover and cook in medium flame till the veggies are cooked.

6. Grind into a paste adding a little water/stock as required. You can leave it a little chunky of you choose to or grind into a smooth paste.

7. Bring it back to the pot. Add some more stock/water or some cream/milk and bring it to the desired consistency.

8. Bring it to boil and simmer for a few minutes.

9. Optionally stir in some Italian Seasoning. Serve with some bread and butter.

I added a combination of water and milk. As I mentioned earlier, you can choose to use a combination of water/stock and milk/cream. Adding Stock and Cream makes it more flavourful and creamier.