Creamy Leek & Potato Soup
A classic creamy leek and potato soup topped with a cheesy Welsh twist.
Creamy Leek & Potato Soup
Ingredients
- 4 Large Leeks, washed & sliced
- 2 Medium All Rounder Potatoes, peeled & diced
- 50 g Salted Butter
- 1 l Vegetable Stock
- 2 Bay Leaves
- 275ml Semi-Skimmed Milk
- 125 g Perl Las (soft blue) Cheese
- Salt & Pepper, to season
Method
- Melt the butter in a large saucepan over a gentle heat. Add the chopped leeks and potatoes, coating in the melted butter. Season well, cover the pan and sweat for approximately 15 minutes.
- Add the stock to the pan, then cover the mix and bring to a simmering point. Simmer gently for a further 15 minutes until the potatoes are cooked. Allow to cool for 5 minutes before blending in a liquidizer or with a hand blender until smooth.
- Return to the pan just before serving and pour in the milk. Heat through gently and crumble in the Perl Las before ladling into warm soup bowls.
Top Tip
This soup is perfect for freezing! Simply follow the recipe until the mixture is blended, then pour the soup mixture into a freezer-proof container and, once cooled, freeze. Defrost the soup 12 hours before use, then reheat gently on the stove, adding the milk and cheese if wanted. Make sure the mixture is piping hot before eating.