What to eat this month

Leek and potato soup

Leek and potato soup

An economical and simple dish. Good, substantial, peasant-style winter food to keep out the chill and sustain you through a long afternoon’s work or comfort you after a hard day. It’s an unusual way of making soup, but it works a treat.

Serves: 4

Preparation time: 15–20 minutes

Cooking time: 1 hour

Serve with plenty of warm wholemeal bread.

What you need

  • 1kg (2¼lb) potatoes
  • 500g (1lb 2oz) leeks
  • 1 large onion, chopped
  • 1.5 litres (2¾ pints) vegetable stock, or water and 2 tsp Marmite
  • 50g (1¾oz) margarine or butter
  • Salt and freshly ground black pepper


  1. Peel the potatoes, but leave whole. Wash the leeks thoroughly and cut into shreds. Put the prepared potatoes, chopped leeks, onion, and stock (or water with Marmite) in a large pan. Season lightly. Bring to the boil, reduce the heat, cover, and simmer for 30 minutes.
  2. Using a slotted spoon, lift the potatoes out of the pan and mash with the margarine or butter. Return the mashed potatoes to the pan, stir thoroughly, and simmer for a further 25–30 minutes, stirring occasionally. If the soup gets too thick, simply add a little extra water to thin down to the required consistency. Taste and reseason with salt, if necessary. Ladle into warm bowls. Add a good grinding of black pepper to each.
Leek and potato soup

Extracted from the Grown in Britain Cookbook, published by DK. For further information, please visit http://www.dk.com