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Leek and potato soup is one of my favourite soups of all time. For some reason I always have it in my head as being more fiddly to make than a hearty chicken and vegetable soups (which I make all the time for lunches in winter – and which take loads more time to slice and dice). In fact it is very straightforward to make and is absolutely delicious. In theory it can be served hot or cold. I have never been a huge fan of cold soups. It feels faintly wrong!

Don’t get super precious about exact quantities. Approximate is fine. Key thing is to roughly match the quantities of potatoes in leeks. And using a decent stock does make a difference.

Leek and potato soup with cracked pepper

Leek and potato soup with cracked pepper

4 leeks, leafy green tops removed, quartered legnthwise (then washed), sliced into 1cm dice
3 medium onions, roughly chopped
3-4 cloves of garlic, chopped
3T olive oil
3-4 bayleaves
1.5-2 litres of chicken or vegetable stock (I loathe cubes so either make it fresh or buy the fresh stuff in those plastic bladders)
potatoes – peeled and diced into small cubes, roughly the same weight as the leeks AFTER they have been prepared
1t salt
cracked pepper to taste

Heat the olive oil in a large heavy based pan or saucepan. Add all the leeks, onions, garlic and bayleaves. Saute on medium to low for at least 10 minutes until the leeks are wilted and the onion and garlic are cooked and well softened.

In a stock-pot or very large saucepan, heat the stock until just boiling. Add the leek mixture and the potatoes. Cover and simmer on low until the potatoes are cooked to softened but not disintegrating. Season with salt and pepper. Remove the bayleaves! And blend in the food processor in batches to whatever smoothness you like.

Serve hot with any of the following: dollop of sour cream; bit of chopped parsley; some grated parmesan.

This soup does freeze well but you shouldn’t keep it indefinitely.

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