Hairy Bikers Leek And Potato Soup With Milk Recipe

This Hairy Bikers Leek and Potato Soup With Milk is a creamy and comforting recipe, which uses fresh leeks and diced potatoes. It’s a classic, foolproof recipe, ready in about 50 minutes.

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Hairy Bikers Leek And Potato Soup With Milk Recipe Ingredients

• 2 tbsp unsalted butter
• 3 large leeks, white and light green parts only, sliced and well washed
• 2 garlic cloves, crushed
• 1 kg (2.2 lbs) potatoes, peeled and diced
• 1 liter (1.75 pints) vegetable stock
• 500 ml (2 cups) whole milk
• Salt and freshly ground black pepper
• A pinch of nutmeg, for garnish (optional)
• Fresh chives or parsley, for garnish (optional)

How To Make Hairy Bikers Leek And Potato Soup With Milk Recipe

1. Sauté the leeks: Melt the butter in a large pot over medium heat. Add leeks and cook gently for 10-15 minutes until soft but not browned. Stir in garlic and cook for 1 more minute.
2. Simmer the soup: Add diced potatoes and vegetable stock. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until potatoes are very tender.
3. Blend until smooth: Remove from heat and purée the soup with an immersion blender until smooth. Alternatively, blend in batches using a regular blender.
4. Finish and serve: Return soup to low heat, stir in whole milk, and heat through without boiling. Season with salt and pepper. Serve hot, garnished with nutmeg and herbs if desired.

Recipe Tips

• How to clean leeks properly:
  Slice them first, then rinse in a bowl of cold water to remove grit hidden between layers.
• Can I make it dairy-free?
  Yes, use olive oil instead of butter and a plant-based milk like oat or almond.
• Can I leave the soup chunky?
  Absolutely! Just blend half the soup or mash lightly for texture.
• What type of potatoes work best?
  Floury potatoes like Russets or Maris Piper are ideal for a creamy texture.
• How to avoid curdling milk:
  Heat the soup gently after adding milk and avoid boiling.

What To Serve With Leek And Potato Soup

This creamy soup pairs perfectly with light, crispy sides:

• Warm crusty bread or baguette
• Cheese toasties or grilled cheese
• Side salad with vinaigrette
• Savory scones or biscuits
• Roasted garlic croutons

How To Store Leek And Potato Soup

Refrigerate:
Cool completely and store in an airtight container in the fridge for up to 3 days.

Freeze:
Freeze in individual portions for up to 3 months. Thaw overnight and reheat gently, stirring often.

Leek And Potato Soup Nutrition Facts

• Calories: 280 per serving
• Protein: 6g
• Carbohydrates: 36g
• Fat: 12g
• Saturated Fat: 7g
• Fiber: 4g
• Sugar: 5g
• Sodium: 600mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use water instead of vegetable stock?
Yes, but stock adds more flavor. Consider adding herbs if using water.

Is this soup gluten-free?
Yes, all listed ingredients are naturally gluten-free. Double-check labels to be sure.

Can I add cream for extra richness?
Absolutely! Replace some milk with double cream for a richer soup.

Why is my soup too thick?
Add a splash more milk or stock to loosen the texture before reheating.

Can I prep this ahead for a dinner party?
Yes, make a day ahead and reheat gently before serving.

Try More Recipes:

• Hairy Bikers Lamb Shanks Recipe
• Hairy Bikers Lamb Hotpot Recipe
• Hairy Bikers Christmas Ham Recipe