Leek and potato soup
A mild soup thickened by the potato itself, without cream.
Everyday cooking
Mashed potatoes with milk
A soft mash, crushed by hand and loosened gradually with warm milk.
15Preparation · min
25Cooking · min
4Servings
Step-by-step method
- 01
Cut potatoes into similar-sized pieces. Put in a saucepan and cover with cold water.
- 02
Bring to a simmer and cook for about 20 minutes, until a knife slips in easily.
- 03
Drain thoroughly, then briefly return to the warm pan off the heat. Crush with a potato masher.
- 04
Mix in butter, then warmed milk little by little. Stop when the texture is soft and season.
Times are guides: piece size, equipment and products may change them.
Related recipes
Pea soup without cream
Frozen peas and a little potato make an easy soup to blend.
Potato and leek gratin
Thin potato slices, softened leeks and milk with cream, cooked until tender right through the dish.
Plan equipment and serving
- Equipment to prepare
- Saucepan · Colander
- Planning detail
- Avoid a blade blender, which can make mash elastic. The amount of milk also depends on the potatoes.