This is an old favourite and definitely one to warm a winters night. It is hearty and flexible you can vary the ingredients and even spice it up. In fact I love to toss in some cumin and coriander seed crushed to give it a little bit of an Asian feel. The absolute key to this dish is the leeks. Choosing leeks at their best in winter will deliver a truly memorable soup. Speak to your grocer and try to get the freshest produce possible.
Recipe: Potato and Leek Soup
- Olive oil, you will need about a tablespoon.
- 20g butter, I use unsalted then control the additional salt at the end.
- 2 leeks, use the pale section and slice them down the centre. Wash them thoroughly and then thinly slice them
- 2 garlic cloves, crushed with the blade of your knife
- 1kg potatoes, I use pontiacs or blues but get the freshest you can, peeled, coarsely chopped
- 4 Cups (about a litre) of chicken stock or vegetable stock for the veg option 3 cups (around 750ml) of water
- 1 cup (around 250ml) of thin cream
- Finely chopped fresh chives to garnish
- Heat oil and butter in a saucepan over medium heat.
- Add the leek and garlic and toss to coat. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 18-20 minutes or until soft. You dont want to burn them or give them any colour.
- Add the potato, stock and water to the pan. Cover and bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, for 25-30 minutes or until potato is tender.
- Set aside for 10 minutes to cool.
- Using a stick blender blend the contents to a thick creamy consistency. If you do not have a stick blender then use a food processor and do it in batches moving the end result to a holding bowl before putting it back into the pot. Bring the heat back up to medium and stir in the cream keep it moving until it has completely warmed through.
- Taste and season with salt and pepper.
- Distribute the soup into bowls and top with chopped chives and a grind of fresh pepper.
This recipe makes enough for 8 people, simply halve the ingredients for less people.
Often I will place a teaspoon of ground cumin and coriander seeds into the mix, add this during the potato simmer stage. Also some crispy bacon strips served on top are a luxurious addition.