Leek And Potato Soup, Mamta’s
Leek And Potato Soup
Mamta Gupta
There is nothing like a fresh bowl of hot soup on a cold day. This soup is so easy to make that even beginners can make it. If you live in India and you have not seen leeks, you can use large green onions, with green included. Amounts of vegetables are approximate, adjust seasoning according to taste. This is a filling soup and can be served as light lunch, with a fresh bread of choice.
Serves 4
Edited July 2024
Ingredients
400 gm. or 3-4 leeks
1 medium onion, peeled and chopped
200 gm or 3 medium potatoes
2 tbsp. butter or cooking oil, butter is better
1 heaped tsp. grated ginger
1 1/2 pint vegetable or chicken stock (use fresh/cubes/granules)
1 cup full cream milk
Salt to taste, after tasting, as stock is quite high in salt content itself.
Instructions
Wash the leeks thoroughly and slice thickly. Make sure there is no dirt remaining.
Peel and chop potatoes into medium chunks.
Peel and chop onion
Heat butter/oil in a pan.
Add ginger and onions and stir fry for 5 minutes.
Add leeks and potatoes and fry for 5-7 minutes.
Add stock, bring to boil and simmer, until vegetables are tender.
Mash the potatoes a little, add milk and adjust seasoning. You can blend it if you want it to be smooth. I prefer it with a bit of 'bite'. Do not over blend, otherwise it will become slimy.
Reheat and serve hot on its own, or with fresh bread rolls or slices of hot Nan. We like to have it with a drop of chilli sauce.
You can garnish it with finely chopped fresh flat leaf parsley or coriander leaves.
Also see Soup Selection.
