Leek and Potato Soup
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 20 minutes
- Cooking
- 25 minutes
- Total time
- 45 minutes
Heat / oven settingHob: medium heat, then gentle simmer
Ingredients
| Ingredient | Quantity |
|---|---|
| 4.5 medium | |
| 750g | |
| 1.5 | |
| 1.5 tbsp | |
| 1.5 litre | |
| 225ml | |
| A small pinch |
Tick ingredients as you prepare them. Ticks reset when you reload.
Equipment
- Scales and measuring jug
- Board and sharp knife
- Large saucepan
- Wooden spoon
- Stick blender
- Ladle
- Heatproof mat
- Extra baking tray or larger pan/dish if needed for six servings
Method
Prepare
Wash hands and clean the workstation. Split leeks lengthways and rinse between layers to remove soil. Slice leeks and onion; peel and dice potatoes evenly. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Soften
Heat oil in a large saucepan. Cook onion and leeks gently for 7–8 minutes, stirring, without browning.
Simmer
Add potatoes and stock. Bring to a boil, then simmer for 15–20 minutes until potatoes are very soft.
Blend carefully
Take off the heat. Use a stick blender with the blade fully submerged, keeping hands away from the blade. Follow the blender safety instructions; hot soup can splash.
Finish
Stir in milk and pepper. Reheat gently until steaming throughout without boiling vigorously. Add a little water if too thick.
Serve
Ladle into six bowls and wipe the rims. Compare the consistency with the texture intended in your plan.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Take care with boiling water, steam and hot pans. Use oven gloves for hot dishes and keep pan handles away from the worktop edge. Heat the finished dish until steaming throughout.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Potatoes supply carbohydrate; leeks contribute fibre. Milk adds protein and calcium. Lower-salt stock helps control salt.
Practical skills
Cleaning leeks, even dicing, sweating vegetables and safe blending.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.