Leek and potato soup
Nothing beats a warming bowl of soup on a cold day. It’s the perfect winter warmer. And this classic recipe is served with crisp shards of prosciutto that give it an extra savoury depth of flavour.
Ingredients: (serves 4 to 6 people)
- 50g unsalted butter
- 1 small onion, roughly chopped
- 2 tbsp finely chopped rosemary
- 3 leeks, finely chopped
- 3 garlic cloves, sliced
- 550g floury potatoes, peeled and cut into 2cm cubes
- 1 chicken or vegetable stock cube, made up to 800ml
- 200ml semi skimmed milk
- 6 slices prosciutto, torn into strips (optional)
- 2 tbsp chives, to garnish
Method:
- Melt the butter in a large heavy-bottomed saucepan over a medium heat. Reduce the heat to low and add the onion, rosemary, leeks, garlic and potato chunks, stirring gently. Season well, cover with a lid and allow the vegetables to soften for about 12 minutes without colouring. Give the saucepan a good shake halfway through to prevent anything catching on the bottom.
- Add the stock and milk to the pan, stir thoroughly and continue to cook for a further 20-25 minutes or until the potatoes are falling apart. Purée the soup in a blender or using a handheld blender, adding a little more hot water if needed to reach the desired consistency.
- Return the soup to the pan to warm through. Season to taste.
- If you're using the prosciutto, heat a small frying pan over a medium heat. Fry the slices for a minute until they are just crisp.
- Ladle the soup into bowls and serve with a slice of hot prosciutto and a scattering of chives.
Recipe created for Tesco Real Food