Soup

Leek and Potato Soup

This creamy leek and potato soup is like a hug in a bowl! Delicious on a cold day served with

Serves 4
Prep 5 minutes
Cook 25 minutes
Total 30 minutes

Do you ever get food blind spots? I do. For a couple of years it was fennel seeds. Even though I hardly ever use fennel seeds I somehow kept on buying large quantities of them until I ended up with about five different herb pots and 1 large bag of the stuff.

Well this weekend the blind spot was leeks. Both myself and my husband were afflicted and I opened the fridge to find a total of 4 large and 6 mini leeks!

Emergency measures had to be taken and this potato and leek soup was not only up to the task but the perfect autumn lunch as well.

This soup manages to be both hugely comforting and silkily sophisticated. Despite the fact that it has very few ingredients it tastes divine on it’s own or dressed up with some single cream.

The way my mother used to make this soup was to cover the vegetables with a smaller pot lid that fits inside the big pot and sits just over them. That way the steam cooks the vegetables without them browning too much.

Recipe

Leek and Potato Soup

This creamy leek and potato soup is like a hug in a bowl! Delicious on a cold day served with bread or my cheese scones.

Serves 4
Prep 5 minutes
Cook 25 minutes
Total 30 minutes

Ingredients

For the soup

1 lb (450g) old potatoes (such as Maris Piper)
4 large leeks ((white parts only))
2 shallots
2 tbsp unsalted butter
3 ½ cups (800ml) vegetable stock
½ tsp salt
Freshly ground black pepper
½ cup (120ml) single cream ((pouring cream) – optional)

Method

1
Peel the potatoes and cut them into cubes. Roughly chop the leeks and shallots.
2
Heat the butter in a large pot. Once it starts foaming, add the chopped vegetables and stir. Season with salt and pepper. Cover the vegetables with a small pot lid that fits snuggly on top and cover the pot with it’s own lid. Cook for 5-7 minutes over medium-low heat.
3
Uncover and add the stock. Stir and bring to the boil. Lower the heat to a simmer and cook for about 15 minutes until the vegetables are tender.
4
Purée the soup in a blender until completely smooth. If you want to add cream, then return to the pot, stir in the cream and heat through. Alternatively stir in some fat-free Greek yogurt if you want to cut down on the calories.