I’ve mentioned my love of soup before. It’s great. Especially when it’s cold. I also love potato. So potato soup is a definite win.
We went to Elsecar Heritage centre today. It was absolutely freezing. This probably isn’t true. I’m usually cold, so I was freezing. When we got home, soup seemed to be the best idea. I’ve never had leek and potato soup before. I don’t really know why there has just always been an option that appeals to me more. Broccoli and stilton is a personal favourite. But husband and the kids don’t like it.
Leek and potato soup came about today, like many of my recipes do, because this is what we had in the cupboards! It was very nice. If you like a leekier flavour, add another one. I would have, but it wouldn’t fit in the pan.
- 2 Leeks
- 1 Onion
- 4 Medium white potatoes (around 500g)
- 250ml Double Cream
- 1 Chicken stock cube
- Salt and Pepper
Peel the potatoes, and then chop into small cubes, place in a large saucepan. Chop the leek and onion roughly, and add to the pan.
Make up the stock to package instructions, which is normally about 500ml per cube. Add to the pan, and then add as much water as you need to cover. This is again around 500ml. We used chicken stock, but if you wanted to make it vegetarian, you could use vegetable instead without affecting the taste.
Bring to the boil, then reduce to a simmer and leave to cook for 30 minutes.
After this time, remove from the heat, and blend. I use a stick blender because it’s easier.
Add the cream, and salt and pepper to taste. Finally, blend again, until everything is mixed in, and its smooth.
Serve with crunchy bread. We oddly had ours with pita bread, because I’d made some that needed eating.
This makes a huge batch. It’s easily fed 4 of us, with half left. I think we’re just putting it in the fridge for tomorrow lunch, but it would be fine to freeze.
Leek and Potato Soup
- • 2 Leeks
- • 1 Onion
- • 4 Medium white potatoes around 500g
- • 250ml Double Cream
- • 1 Chicken stock cube
- • Salt and Pepper
- Peel and roughly chop the potato, leek and onion.
- Add to a large saucepan
- Make stock to package instructions, and add to pan
- Add enough water to cover
- Bring to the boil, reduce and leave to simmer for 30 minutes
- Remove from the heat, and blend
- Add cream, and salt and pepper to taste
- Blend again, until fully mixed, and smooth