Posts Tagged ‘leek and potato soup’

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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I found myself marooned in stormy weather in Islington today and took refuge in the Duke of Cambridge organic pub in Islington, London. I was introduced to this pub some years ago by my brother who seems to have an internal map for every truly special or boutique London pub in just about any area you can think of.

This was not the best meal I have had at the DoC. However this is only because it was late lunchtime, and I chose a simple and warming leek and potato soup (with parmesan) thanks to the sub arctic weather. I have had more glam pub meals there previously. The soup did rank up amongst the best-in-class leek and potato soups I have ever had. Or made. I accompanied it with a hearty glass of organic Argentinian malbec which went down very well given the weather.

You can read more about the DoC online but some random comments:

  • Blackboard menu based on what’s fresh, that changes every day. And changes during the day as things run out.
  • Really good and interesting hearty pub food.
  • Locally sourced organic ingredients, in season, from sustainable sources.
  • Organic wine.
  • Organic beer and cider – on tap.
  • Organic everything else you can think of including tampons from the dispenser in the ladies.

I strongly recommend this place and would go so far as to say it is worth a trip for Sunday lunch.

Duke of Cambridge blackboard menu changes daily - or hourly

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