This post may contain affiliate links.
My daughter Lola adores this recipe, and potato and leek soup is one of my favourites too! The amounts here will make 10-12 portions (depending on how generous you’d like them to be) and it freezes brilliantly.
I make this big batch once a month, in my enormous saucepan, and decant the soup into 2 portions per pot for the freezer. It can either be defrosted or warmed in the microwave from frozen – just pause and stir it a couple of times.
3 knobs of butter
450g leeks, chopped (fresh or frozen)
5 medium potatoes, peeled and diced
3 garlic cloves, crushed or finely chopped
1½ litres vegetable stock (gluten-free if needed)
1½ tsp dried parsley
Dash of milk
Salt and pepper to taste
Melt the butter in a VERY large saucepan over a medium heat. Then add the leeks and fry until they begin to colour. Next, add the potatoes and garlic and fry for a few minutes, stirring so that the potatoes get basted in the butter.
Add some salt and pepper to season, then pour in the stock, pop the lid on and cook for around 10 minutes until the potatoes are soft. Finally, take it off of the heat and blitz with a hand blender, add the milk and parsley and stir. It’s as simple as that!
Just decant into tubs (I do 3½ ladles per portion) and it’ll be an easy lunch or dinner when you need something in a hurry. Serve with chunky bread or rolls.