Leek and potato soup

A creamy soup that’s the perfect addition to a cold winters night.

Leek and Potato Soup:

  • 25g unsalted butter
  • 1 brown onion, sliced
  • 2 garlic cloves, crushed and sliced
  • 4 large Desiree potatoes, peeled and cubed
  • 1 large leek, pale section only, washed and thinly sliced
  • 2 1/2 cups vegetable stock
  • salt and pepper to taste

optional:

  • 1/2 cup thickened cream
  • croutons
  • chives or parsley

Heat the butter in a large pot over medium-high heat. Add the onions, garlic and leeks stirring occasionally for 3-5 minutes or until the onion and leek have softened. Add the potatoes and continue to stir on a gentle heat for 2-3 minutes. Add the stock and bring to the boil.

Leek and potato soup

Once the stock has reached a boil reduce the heat and simmer, uncovered, for 20 minutes or until the potato has softened. Remove from heat and cool for 10 minutes.

If you have a handheld stick blender you can use this to puree the soup, if not transfer one third of the mixture to the blender and blend until smooth. Do not overfill the mixture and hold the lid closed with a tea towel, doing so shall stop it from potentially exploding all over your kitchen. Repeat the process until all the soup has been blended to a consistency you like.

The cream can be stirred into the soup before serving, or drizzled over the top once it has been plated.

Leek and potato soup

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5 Responses to Leek and potato soup

  1. Arron says:

    i request melting moments cookies!

  2. I attempted this one the other night, unfortunately not from your recipe – instead from some kind of strange recipe decision making centre in my head. 
    Anyway, halfway through I discovered not only did we have nothing to blend it with, but we also had no stock.
    I muddled through and it turned out ok, but I was wondering if you use stock cubes or ready made stock?
    If you use stock cubes, how do you make them up? I’ve tried but they turn out hideously overflavoured and yuk…
    Help?

  3. Gemma says:

    Hi Chloe,

    You can use a potato masher to blend it instead of a handheld stick blender, it will mash out the potatos but you’ll still have large pieces of leek; to counteract that you can cut them very finely.
    I generally use stock cubes (OXO brand), although for this recipe I used Massel Bouillon powder (which is quite strong). I’m sure all instructions vary, the stock I used is made by dissolving one teaspoon of stock powder in one cup of boiling water. I’ve tried pre-made stock before, they’re generally very watered down though. I’ve found Massel make a great pre-made stock which is not too strong and does not taste fake. If stock cubes too strong for you, you should try pre-made stock or the cheaper alternative being dissolve one stock cube/1 teaspoon Bouillon powder in 2 cups of water, instead of one. It also might be the brand, I’ve stumbled across brands before which were ridiculously strong, and some which tasted very artificial.

    Hope this helps!
    Gemma

  4. [...] been on a real soup kick this Winter. First there was my Leek and Potato Soup, very soon there will be a Spicy Tomato Soup, but right now there’s Sweet Potato and [...]

  5. Uthman says:

    How many servings does this yield ?

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