Leek and potato soup recipe
Make a big pot of this winter classic – leek and potato soup – and serve with fresh bread. Freeze half and enjoy the rest another day.
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Cooking tools:
- Kitchen scale
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Pepper mill
- Ladle
- Serving bowl
- Freezer
- Airtight container
Ingredients
- 40g butter
- 500g leeks, finely chopped
- 2 onions, finely chopped
- 600g floury potatoes such as maris piper or king edward, finely diced
- 2 garlic cloves, crushed
- 1 litre vegetable stock
- 1 tsp dijon mustard
- Small bunch fresh chives, finely chopped
- Crusty bread to serve
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