Potato and leek soup is a frugal winter comfort food. For a vegetarian version, use vegetable stock and leave off the bacon garnish.
This is one of my favourite soups, so comforting in the winter. If you don’t have leeks or leeks cost a fortune, then onions work just as well and make for a very frugal, yet very tasty and filling soup.
If you don’t have Worcestershire sauce, try substituting kecap manis or soy sauce. A swirl of yoghurt or sour cream gives the soup a nice finish.
- 100g butter
- 3 leeks, finely chopped
- 1 stick of celery, finely chopped
- 5 medium potatoes, peeled and cubed
- 3 cups of vegetable stock (or chicken if prefered)
- 2 tsp Worcestershire sauce
- 300ml cream
- salt and pepper to taste
- 1 rasher bacon, fried and chopped (optional garnish)
- chives, chopped (optional garnish)
- Melt butter in a large saucepan and cook leek and celery over medium heat until soft.
- Add the potatoes and stock. Bring to the boil and simmer covered for 20 minutes or until the potato is tender.
- Using either a blender or stick mixer, blend the soup until smooth. Stir in the Worcestershire sauce, cream and salt and pepper. Heat gently and serve.
Amount Per Serving: Calories: 463Total Fat: 33gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 95mgSodium: 581mgCarbohydrates: 38gFiber: 4gSugar: 5gProtein: 7g
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