Potato and Leek soup

Leek and Potato Soup with Turmeric

2 tablespoons butter or margarine
1 garlic clove
2 good-sized leeks (1lb / 450g)
2 good-sized potatoes (1lb / 450g)
1.8 pints / 1 litre stock (fresh or 2 stock cubes in hot water)
Half pint / 225ml milk or cream or crème fraiche
1Teaspoon Turmeric Salt and pepper (¼ teaspoon of each)


STEP 1   First, clean and chop the leeks.

STEP 2 Melt the butter / margarine in a pan and add the chopped leeks and garlic.

Fry them over a low to medium heat until the leeks are soft. Add Turmeric

This will take about ten minutes. Stir frequently so that none of the ingredients brown.

STEP 3   Peel the potatoes and chop them into cubes.

STEP 4   Add all the remaining ingredients to the pan with the exception of the milk / cream. Bring the soup to the boil and then let it simmer (just barely boiling) for the remaining cooking time.

If you want the potato to stay chunky, cook for 15 to 17 minutes until the potato is soft. If you want to mash the potatoes, cook for about 20 minutes.

STEP 5   If you prefer the potatoes not to be chunky (the most popular way), simply use a masher to break down the potatoes in the pan. 


Just before serving, pour the milk / cream into the soup and stir well. If you plan to freeze some of the soup, don’t add the milk / cream to the pan, instead add three tablespoons of milk / cream to each soup bowl.