Cosy up with a winter warmer! Leek and potato soup is the ultimate comfort food—hearty, familiar, and soul-soothing.
Ingredients:
- 50g butter
- 450g potatoes
- 1 small onion
- 450g white parts of leeks
- 850ml – 1.2l of veggie or chicken stock
- 142ml double cream
- 125ml milk
To garnish:
- the white part of 1 leek
- a small bit of butter
- finely chopped chives
Method:
- Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
- Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (on top of the vegetables to keep in the steam), then cover the pan with its lid
- Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
- Uncover the pan and pour in 850ml of the veggie or chicken stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
- Purée in a blender until silky smooth, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of double cream and 125ml milk.
- To finish the soup, finely shred the white part of 1 leek and gently cook it in a small bit of hot butter for a few mins until it is softened but not coloured.
- Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into serving bowls.
- Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.
Serve with some sourdough and enjoy!
