Potato & leek soup

Season:  Autumn/Winter

Type:  Soups

Difficulty:  Easy

Serves:  6 at home or 24 tastes in the classroom

Fresh from the garden:  leeks, potatoes, garlic, onions, celery, thyme, bay leaves, parsley, chives

Recipe source: Adapted from Stephanie Alexander’s Kitchen Garden Cooking with Kids

Equipment

  • non-slip mat & chopping board
  • 2 knives – 1 large, 1 small
  • bowls – 1 small, 2 mediums, 1 large
  • salad spinner
  • vegetable peeler
  • lemon juicer
  • large saucepan
  • wooden spoon
  • colander
  • metric measuring jug
  • 2 tea towels
  • tongs
  • ladle
  • blender
  • spatula
  • serving bowls
Ingredients

  • 1 large leek
  • 2 large potatoes
  • 2 cloves garlic
  • 1 small onion
  • 1 stick celery
  • 2 tablespoons butter
  • 1 sprig thyme
  • 1 bay leaf
  • 1.5 litres water
  • 12 stalks water
  • 8 chives
  • salt
  • freshly ground pepper
What to do

  • Set out your equipment and ingredients.

Prepare the leek

  • Half fill one medium bowl with cold water.  Trim off the base and most of the dark-green part of the leek and place in the red compost bucket.
  • Cut the rest into fine rings and place in the bowl of water.  Swish with your fingers to release any dirt.
  • Lift the leek into the salad spinner and spin gently.  Wash and dry the medium bowl and return the leek to the bowl.

Prepare the other vegetables

  • Half fill the second medium bowl with water.  Peel the potatoes, cut into 1 cm cubes and drop into the bowl of water.
  • Peel and slice the garlic and onions and add to the leek bowl.
  • Slice the celery and add to the leek bowl. Tip the potato and water into the colander, then shake the colander to drain well.

Cook the vegetables

  • Melt the butter in the saucepan over a medium-heat heat.  When the butter sizzles, tip in the leek mixture and potato.  Stir with the wooden spoon to combine, then reduce the heat to low, cover with the lid and cook for 5 minutes (this is called sweating the vegetables) or until the leek starts to soften.
  • Remove the lid and add the thyme and bay leaf.  Pour in enough of the water to cover the vegetables.  Bring to the boil over a high heat, then cook with the lid ajar for 20 minutes or until all vegetables are very soft.

Chop the herbs

  • Meanwhile, rinse the parsley and chives and dry by rolling in the tea towel.  Chop the herbs, then put into the small bowl and set aside.

Puree the soup

  • Turn off the heat under the soup.  Using tongs, remove and discard the thyme and bay leaf.  Working in batches, ladle the soup into the jug of the blender – don’t add too much at once.  Put the lid on the blender then place a dampened tea towel over the lid.  Process to a smooth puree.
  • Repeat this process with the remaining soup.
  • When all the soup has been processed, rinse out the saucepan and return the soup to the saucepan.

Reheat & serve the soup

  • Reheat the soup over a low-medium heat until it reaches simmering point.  Season well with salt and pepper.  Ladle into serving bowls, then sprinkle with parsley and chives.
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