This winter warming homemade leek and potato soup is made with leeks, potatoes and onions, blended together with vegetable stock and milk and finished with a touch of double cream, making it a fresh and light soup and suitable for vegetarians
Traditional Leek and potato soup or vichyssoise originated in France and was a thick soup of potatoes, leeks, onions, chicken stock and cream and is traditionally served cold. In our soup we replace the chicken stock for vegetable stock to make sure its suitable for vegetarians .The potatoes, onions and leeks are cooked in butter for flavour, then the milk and stock are added to vegetables and the soup is left to cook. Once the vegetables are soft the soup is blended and seasoned with salt and pepper.
Our soup is made with half veggie stock and half milk to make the it lighter than a traditional leek and potato soup and to make it healthy we only add a touch of cream and serve it with unbuttered crusty rolls. Our secret ingredient is to add onion to the recipe, traditionally this soup is made from leek and potatoes only, but adding onion gives it an extra savoury flavour.
Without a doubt this is a winter recipe, perfect for those cold nights, when your looking for a carb packed soup. although you can serve it cold. We love this soup piping hot and if you want to add an extra level of flavour, and your not counting the calories, we recommend serve it with fried bacon bits or finely grate white cheddar cheese or parmesan. Serve this soup for lunch or a light evening meal, and cook extra so you can freeze some for another day!
This soup makes the perfect starter for any winter menu we would pair it with a pork dish and and a toffee or caramel based dessert. Check out our Winter dinner party menu for recipes for our pork in cider and a butterscotch cheese cake
Homemade vegetable soup recipes