Leek and Potato Soup

This recipe is the perfect example of how cooking can transform the most humble of ingredients. Essentially just a bowl of potatoes and onions, it’s hard to believe that something so basic can be so delicious. Dunk in some big chunks of hearty bread, and you’ve got yourself a perfect remedy for those winter blues.

This soup rarely lasts until the next day, although if you can manage to save some, it can also be served cold as a classic French Vichyssoise.

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4.67 from 3 votes

Leek and Potato Soup

One of the easiest soups to make, but one of the most satisfying. Perfect for a cold winter's day. 

Can also be served chilled, as a 'Vichyssoise'.

Prep Time15 mins

Cook Time30 mins

Total Time30 mins

Course: Soup

Cuisine: English

Servings: 4

Calories: 202kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 25 g unsalted butter
• 1 tbsp vegetable oil
• 3 banana shallots (or 1 onion)
• 3 leeks
• 500 g potato
• 1 litre chicken stock (or vegetable stock)
• salt and pepper
• a splash of double cream
• chives

Instructions

• Heat the butter and oil together in a large saucepan, over a medium heat.
• Finely chop the banana shallots, and then toss them into the hot fat, stirring occasionally.
• Prepare the leeks by cutting off the leaves, and any dark green parts of the stalk.
• Split the leeks into halves and then quarters lengthways, and then finely chop.
• Toss the leeks on top of the onions and give everything a good stir.
• Rinse off the potatoes, then chop them into a 1cm dice. I see no need to peel the potatoes, although if you want to remove the skins, you are welcome to do so.
• Add the potato to the saucepan, and stir everything together again.
• Stir the vegetables ocassionally until the potatoes have started to soften – about 5 minutes.
• Add the chicken stock to the saucepan, and then bring everything to the boil.
• Reduce the heat to a gentle bubble, then place on the lid and simmer for about 10 minutes, until the potato is soft through.
• Use an immersion blender to blitz the soup. You could also use a food processor, or regular blender.
• Season the soup with plenty of salt and a little pepper.
• Garnish with a splash of cream, and some finely chopped chives.

Nutrition

Calories: 202kcalCarbohydrates: 28gProtein: 5gFat: 9gSaturated Fat: 6gCholesterol: 13mgSodium: 29mgPotassium: 699mgFiber: 5gSugar: 4gVitamin A: 1269IUVitamin C: 24mgCalcium: 84mgIron: 6mg

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