Food Monday ~ Leek and Potato Soup

Leek and Potato Soup

3ozs Butter
1 lb Leeks washed trimmed & peeled
2 sticks celery chopped
1 lb Potatoes peeled & chopped
2 pints Chicken stock
¼ tsp Curry powder (mild or medium)
¼ tsp Nutmeg
½ tsp sugar
½ tsp Black Pepper
Melt butter and sauté leeks, celery and potato for 8-10 minutes (do not brown).  Pour in stock and bring to the boil.  Add curry powder, nutmeg, sugar and seasoning.  Reduce heat and simmer for 30 minutes.  Puree or liquidise

4 thoughts on “Food Monday ~ Leek and Potato Soup

  1. Grannymar Post author

    Delirious – That is the nice thing about soup, you can play around with it and add variety each time you make it.

    WWW – When I make soup it is always in a large pot, I use what I want for the day and freeze the remainder in single portions.

    Elly taught me to use zip-lock bags for this purpose and the small size bag fits neatly over my 10cm-diameter Bodum cafetiere. The tricky bit is in lifting the bag from the coffee pot and removing the all the air as you zip it closed. Bags take up less room in the freezer than rigid boxes.


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