Leek & Potato Soup
A silky, comforting soup from a handful of pantry staples. Weeknight gold.
bowls
Ingredients
- 3 leek, sliced
- 500 g potato, peeled and diced
- 1 onion, chopped
- 2 clove garlic, minced
- 1 l vegetable stock
- 100 ml cream (optional)
- 30 g butter
- salt — to taste
- black pepper — to taste
Method
- Melt the butter in a large pot over medium heat. Add the leeks, onion and garlic and sweat gently for 8–10 minutes until soft but not coloured.
- Add the potatoes and stock. Bring to a boil, then simmer for 20 minutes until the potatoes are very tender.
- Blend until smooth with a stick blender (or in batches).
- Stir in the cream if using, season well with salt and pepper, and warm through.
- Serve with a swirl of cream, black pepper, and good bread.
★ Equally good chilled in summer — that's vichyssoise.
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