leek and potato soup
Wed, 11 February, 2015
⯆ JUMP TO RECIPE
Are you a Soup Person? I am a Soup Person. I have a friend who is so much a Soup Person there’s no need to guess what he’ll have for starter when we’re eating out. Soup People are slightly uncouth because you just must, MUST slurp at least a bit. But they are mighty cheerful because there’s no better way to spring a big contented grin on one’s face than a good bowl of hot soup when the weather’s cold.
And soup is the easiest, cheapest and quickest thing to cook at home. Especially if you are a proponent of Soup With Bits, like me – you won’t need a blender as you’ll just leave the carrots, the broccoli, the mushroom, the whatever-veg-you-fancy in chunks, floating about. So much better – makes you feel like you’re having proper meal with biting and chewing instead of a blended dollop of baby food.
But I’m married to a No-Soup Person.
What to do? Cooking just one bowl of soup really not on, quantities ridiculous. So I became quite addicted to tinned soups with my strong favourite being of course leek and potato. This time though – the genuine thing. It took me just half an hour to cook it, including chopping leeks. And about 3 minutes to polish off a bowlful.
leek and potato soupServings: 2Time: 30 minutes
- Serves two - increase the quantities for larger amount, making sure there is about the same amount of leeks as potatoes
- one large leek
- 2 tbsp butter
- a sprig or two of thyme
- a few sprigs of dill, finely chopped
- 1 clove of garlic, chopped finely
- 1l chicken or vegetable stock
- 200g potatoes suitable for boiling
- salt and pepper
- 2 tbsp double cream
1. Wash the leeks and chop them finely. In a large pan melt the butter, add the leeks and cook them on moderately high heat until they start to colour and caramelise.
2. Turn the heat down, add the thyme, dill and garlic, cover the pan and cook for about 15-20 minutes until the leeks are really soft. Fish out the sprigs of thyme if they are going to bother you.
3. Peel the potatoes and cut them into 2cm cubes. Add the hot stock to the soft leeks and stir well. Bring to the boil, add the diced potatoes and cook for about 5 minutes until the potatoes are soft but not dissolving.
4. Season with salt and pepper, stir in the double cream and serve hot.