There is something so homely about leek & potato soup. Cooked over a stove top, it’s thick, creamy and so so warming; perfect for those cold, miserable days that appear all too often over here in the UK.
I first designed this recipe for the thermomix but have been meaning ever since to write it up for a regular stove top cook. It’s one of the easiest dishes to prepare and tastes amazing. More importantly, it does what an autumn/winter soup should always do, it both warms and fills you up.
It doesn’t take long, around 5 minutes prep and then roughly 20 minutes to cook but while it’s simmering away why not throw some garlic parmesan croutons together!
What you’re finished with is a delicious, healthy, heart-warming dish.
Make sure you make plenty – cover what’s left with clingfilm and leave in the fridge and you’ve a ready made lunch for the next few days.
If you want to go for the healthier option, don’t peel the potatoes. They’re full of lots of fibre and nutrients. But if you’re serving guests for dinner, a quick peel will give you a smarter, purer dish. We didn’t peel them in these photos.
what you’ll need
Equipment: large saucepan, blender.
INGREDIENTS
leek & potato soup:
- 2 leeks, roughly chopped
- 1 onion, diced
- 2 garlic cloves, crushed and sliced
- 20g butter
- 700g potatoes, cubed
- 850g vegetable stock
- chives
- cream
- garlic parmesan croutons
METHOD
Throw your butter, onion, garlic and leeks into a large saucepan over a medium heat. Season, cover and cook for around 5 minutes or until they soften.
Add your potatoes and stock. Bring to the boil then turn down to a simmer for 15 minutes.
Check the potatoes are tender – cook for a further 5 minutes if not.
Transfer to a blender and blend for 40 seconds on high speed.
Season to taste…
…then either serve immediately: garnish with cream, chives and garlic parmesan croutons.
Or leave to cool before refrigerating for up to 3 days.
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