Leek and Potato Soup – Recipe No. 154

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This easy and delicious recipe was taken from the WW2 ‘High Teas and Suppers’ Ministry of Food Leaflet No.7. I’ve just eaten two bowls of this with a slice of bread and butter and thoroughly enjoyed every single mouthful.

Leek and Potato Soup

4 medium sized leeks
1/2 oz of fat or dripping
3 medium sized potatoes sliced
1-2 pints of vegetable stock
4 tablespoons of dried household milk
Chopped parsley
Salt and Pepper.

Method

Cut the leeks in half long ways and after washing chop finely.
Melt the fat in a saucepan and gently fry the leeks without browning, keeping the lid on.
Add the potatoes and 3/4’s of the stock and cook until the potatoes are tender.
Mix the powdered milk to a smooth paste with the remaining stock and add to the soup.
Bring to the boil and sprinkle with chopped parsley just before serving.

Serves 4
Calories per bowl 200 cals.

My modifications: I’ve made this soup several times and usually make it with the following modifications which I feel not only fits in better with my daily diet but also I found by making these modifications the soup turned out even more delicious. Using alternatives to dairy below make the recipe suitable for vegans.

Parsley: I just don’t like parsley. Instead I use a teaspoon of dried mixed herbs when cooking.
Milk: I use wholebean soy milk on a daily basis so used 1/2 vegetable stock and 1/2 soy milk for the liquids used in the recipe.
Fat: Dairy free margarine
Potatoes: I always mash the cooked potatoes up and add them in to the soup. Sometimes the mash is a mixture of potato and carrot. I find this thickens the soup.

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