Homely Leek and Potato Soup

Method

This is my mother’s version, and uses milk instead of stock. The soup is not puréed, and the milk looks a little grainy, but for satisfying flavour and all-round home-cooked, self-satisfied contentment, it’s hard to beat. This soup is better if you include a larger proportion of the dark green parts of the leek, but make sure it’s cut up into quite small pieces and cooked until tender

To prepare this soup follow the base recipe, substituting milk for stock. Do not boil the soup too fiercely as milk that gets too hot goes grainy and has a scalded flavour.

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