This soup has a velvety texture and mild flavour that makes it wonderful for warming you up in the depths of Winter – which is especially good because this is when leeks are at their best flavour and price!
This recipe is so quick and easy, I’ve made it several times this Winter already because we have a big bucket of potatoes from the farm! I often top my bowl with croutons or crumbled bacon for a bit of crunch, or add some crusty bread and butter on the side for a heartier meal. On one occasion I added more of the leek tops than usual and the whole batch turned out dark green – but it was still delicious!
Leek & Potato Soup
Makes 6 servings
(from the Good Food Made Simple Soup cookbook)
4 tablespoons of butter
1 onion, chopped
3 leeks, sliced
3 Yukon Gold re-skinned or white round potatoes, cut into 3/4-inch cubes
3 1/2 cups vegetable stock
salt and pepper to taste
2/3 cup of light cream to serve
snipped fresh chives to garnish
Melt the butter in a large saucepan or dutch oven over a medium heat. Add the onions, leeks and potatoes and saute for 2-3 minutes, until soft but not brown.
Pour in the stock, bring to a boil, then reduce the heat and simmer, covered, for 15 minutes.
Process using an handheld immersion blender, until smooth.
Heat the soup gently and season with salt and pepper. Ladle into warm bowls, garnish with a swirl of cream and snipped chives, and serve immediately.