The temperature outside has certainly dropped over the last couple of days and it’s definitely feeling like winter, which makes it a perfect time to serve up a bowl of warming soup. This recipe for leek and potato soup uses just two main ingredients, and who would have thought that such humble ingredients could make such a tasty soup?
I love this soup as it is made from vegetables that I often have in the fridge anyway, so I don’t even have to nip out in the cold to the shops to get them, and in a very short time I can have a bowl of soup on the table. But even if you don’t have leeks and potatoes to hand it is still worth popping out and getting them. You will find this is about the easiest soup to make.
First start by trimming the leeks. Cut off the root end and the dark green parts, but do include the pale green parts of the leek. Slice and wash the leeks well under running water to remove any dirt. Next peel and cut the potatoes into even sized pieces.
Sauté the leeks then add the remaining ingredients and cook until tender.
Purée until smooth, check the seasoning and it is ready to eat.
I like to use a stick blender to purée the soup as you can do it in the saucepan, which has the advantage of no waste and keeping the washing up to a minimum, which is always a bonus! You can pick up a stick blender for just a few pounds and I don’t think the more expensive models are worth the extra money, especially if you are just using them to make soups. But you can also purée the soup in a food processor or liquidiser, the latter will give you the smoothest result of the three.
Leek and potato soup
- 350 g potatoes peeled and cut into 3cm chunks
- 2 large leeks washed and sliced
- 25 g butter
- 1.2 litres vegetable or chicken stock
- salt and freshly ground black pepper
- 4 tbsp single cream optional
Melt the butter in a large saucepan and gently sauté the leeks for 4 to 5 minutes until softened.
Add the potatoes to the pan, then stir in the stock and bring to the boil over a high heat.
Once the stock boils, reduce the heat and simmer, covered, for 20 minutes until the potatoes are very tender and beginning to fall apart.
Remove from the heat allow to cool slightly then purée in a liquidizer or food processor or with a stick blender until smooth. Season to taste.
Return to the pan heat gently for about 5 minutes until piping hot.
Pour into serving dishes, spoon a swirl of cream on top if desired and sprinkle with a little black pepper .
Recipe NotesFreeze: for up to 6 months.