Leek and Potato Soup, a classic, delicious and warming soup recipe, perfect for the cooler months. We have created this quick and delicious recipe, making the most of British seasonal vegetables, using our Mellow Yellow Cold Pressed Rapeseed Oil, which is perfect for frying and caramelising the leek and onion, whilst adding flavour. Finish this comforting creamy soup with a topping of sour cream, crispy bacon for crunchiness and chives.
1 leek (thoroughly washed and roughly chopped)
1 onion (sliced)
2 medium potatoes (diced)
2 tbsp Mellow Yellow Rapeseed Oil
1 litre of vegetable or chicken stock
Slice the leek lengthways and wash green end down before slicing it into smaller pieces. Peel and chop the onions and potatoes. We recommend dicing the potatoes into smaller pieces, as this will speed up the cooking process.
Start by slowly frying the leeks and onions in Mellow Yellow Rapeseed Oil until softened and caramelised. Season with salt and freshly ground black pepper.
Add diced potatoes and vegetable (or chicken) stock. Simmer until the potatoes are softened (it takes approximately 20 minutes).
Once cooked, blend until smooth and silky.
Delicious served with a swirl of sour cream, chopped chives and crispy bacon. Enjoy!