Ingredients
- 50g butter
- 3 fat, firm leeks, sliced thinly and washed well
- 3 medium floury potatoes, peeled and chopped
- Sprig fresh thyme or 1 fresh bay leaf
- 700ml hot chicken or vegetable stock
- 50ml cream to serve (optional)
LEEK AND POTATO SOUP Serves 4
Method
- For the soup, heat the butter in a medium pot over a moderate heat, add the sliced leeks and herbs and cook without colouring for 3-4 minutes
- Add the chopped potatoes and stir to coat in the butter and leek mixture
- Put the lid on the pot and cook for a further 5 minutes so that all the flavours start to sweat out of the ingredients, this will help improve the overall flavour of the soup
- Add the hot stock, bring the mixture to the boil, then reduce the heat and simmer for 15 minutes, or until the vegetables are tender
- Adjust the seasoning and carefully mash with a potato masher to break down any large lumps of potatoes and to help amalgamate the ingredients into a chunky, rustic soup
- Serve in warm bowls with a swirl of cream and a crack of pepper
Comments
Not only is this soup tasty and comforting it is also fantastic on the pocket. I like to keep it as natural as possible which is why I only use a masher to blend my soup. If however you like it smoother then by all means go right ahead and process it.
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