With a new baby welcomed into the monarchy and surprising election results, the Brits have been in the headlines of late. So it seems rather timely to post a recipe that I often associate with England.
I have a soft spot for the UK since we were blessed to live there for a few years when I was growing up, coupled with the fact that one of my grandmother’s haled from England, a war bride of the 1940’s.
The first month we lived there, we had tea and cookies every night.
Back in March, I shared this recipe for vegan cabbage rolls, a nod to the Polish side of my heritage. As much as I’d like to veganize one of the more traditional British meals which my “Nan” often made – roast beef and Yorkshire puddings – it just wouldn’t be the same. Instead, I’ll turn to another recipe traditional to the British Isles…potato and leek soup.
This is a recipe handed down to me from my mom and is super simple to make. As with many soups, it tastes better the second day, so consider making it ahead of time to let the flavors fully develop.CLICK HERE TO PRINT A PDF of the potato & leek soup recipe
jolly good potato & leek soup
Prep Time: 10-15 minutes
Cook Time: 30-40 minutes
- 2 medium leeks, sliced
- 1 medium onion, diced
- 7 medium organic russet potatoes, peeled & diced
- ¾ tsp. salt
- Dashes freshly ground pepper
Sauté leeks and onions in a large stock pot in a little water until tender, about 5 minutes.
Add potatoes and add water until potatoes are loosely floating.
Bring to a boil, then reduce heat, add seasonings and simmer until potatoes can be mashed until smooth.
Add more water if necessary to achieve desired consistency
Organic potatoes are best to use since potatoes have a high pesticide content.
The soup tends to thicken as it sits, so you may need to add more water upon reheating.
The consistency for this soup that I like best is one that is easily pourable without being too watery.