Ultimate comfort food soup right here. This is a velvety, smooth and luscious soup. Don't take my word for it, give it a try!
I have to admit, the first time I heard of Leek and Potato Soup, it didn't get me dancing. In fact, I kind of thought it sounded downright awful. How bland. How boring. How basic. How....just not tempting. I wasn't convinced at all that it was worth making or even the minimal effort involved. I'm not really sure why I felt this way because I love potatoes and I could probably eat leeks in just about everything. But just those two ingredients in a soup, no thank you.
Then, like lots of things, one day it got my attention. I just remember seeing a picture of it on the cover of a Good Food magazine about 8 or 10 years ago. It looked utterly mouth watering. It was winter, it was freezing and I was looking for something warming. Could it be? Was I ready to finally take the dive into the soup?
Yes, I was ready. I made the plunge and loved it. My only regret was that it has taken me so long to make the stuff.
If I think long and hard about why I was weary of the soup, it's the colour. Because it just really isn't a vibrant colour. I mean look at it? And, like most people, I'm hugely affected with how food looks. It's better if it looks good right. Okay it might taste like crap, but if it starts out looking good then that's something, right?
So if you're like me and you don't like white soup, give this one a try. It really does have a great flavour and wonderful for warming you up on these cold days. Plus it uses such few ingredients so it's easy to make.
Take a look!
Notes about the soup:
This is a great winter warmer of a soup and it's so easy. Done relatively quickly and you can blend it in the pot if you have an immersion blender.
Try and use a good quality vegetable stock. So, if you are not making your own (and most of us don't on a regular basis lets face it!), buy the carton. The flavour is much better than the stock cubes.
When you are cooking your potatoes and leeks (as you will see in the recipe below), you may need to add a little stock so it doesn't stick. So just watch out for that.
I left this soup quite basic and didn't even add garlic, which is very rare for me. But sometimes I do, so add a few crushed cloves if you feel like it.
I topped this soup with some smoked Gouda, fresh parsley and black pepper. Garnishes are totally optional but they bring the soup to a whole new tasty level.
Happy soup making friends and see you soon!
Leek & Potato Soup
Serves 4 -6 / Prep time: 10 minutes / Cook time: 40 minutes
3-4 Medium potatoes/Apprx 1 lb, peeled, cleaned and diced into very small pieces
4 Leeks, cleaned & sliced, greens discarded
1 Medium onion, finely chopped
1 Litre of chicken stock
1 Cup/240 ml of heavy cooking cream
2 Tablespoons butter
Salt and pepper to taste
Fresh ground black pepper
In a large stainless steel pot, heat the butter until sizzling. Add potato, leeks and onions. Give a good toss for a few minutes with salt and pepper. Now reduce the heat to medium and cover with foil or parchment paper. Then return lid to pan and leave vegetables to cook for a further 12 to 15 minutes. Once the vegetables are soft, add the stock and bring to a boil. Reduce heat and simmer for about 8 minutes. Return soup from the pot and blend (in batches if needed) in a blender. Reserve pot. Once the soup is liquidized to a smooth texture, return to pot and add the cream. Bring to a boil once again and reduce to simmer for a few minutes until all flavours are blended.
Serve topped with cheese, parsley and fresh ground black pepper.
Click the downloadable link below to print recipe!
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