Leek, potato and vanilla soup

Leek, potato and vanilla soup

By
From
Three Sisters Bake
Serves
6-8
Photographer
Helen Cathcart

I am totally inclined to go from eating super-fresh, healthy dishes all summer long to craving hearty, stodgy dishes as soon as the nights draw in. This soup, made with skimmed milk, is healthy fare disguised as comfort food. It delivers a warming satisfaction without the hefty calorie hit. The addition of vanilla brings out the sweetness of the leeks and modernizes this old classic. - Linsey

Ingredients

Quantity Ingredient
550g leeks, topped and tailed, roughly chopped and rinsed thoroughly
400g medium, white floury potatoes, scrubbed and roughly chopped
250g onions, roughly chopped
1 garlic clove, crushed
1 litre skimmed milk
1 litre water
30ml vanilla extract
25g salt
freshly ground black pepper, to taste

Method

  1. Put the leeks, potatoes and onion in a large, heavy-based pan with the crushed garlic, milk and water. Bring to the boil on a high heat, then turn the heat down and simmer for 20 minutes, uncovered. Test the vegetables to ensure they have softened – if the potatoes are still a little hard, simmer for a further 5 minutes.
  2. Take the pan off the heat and allow to cool a little before liquidizing the soup with a hand blender until smooth. Add the vanilla extract, seasoning and serve.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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