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.
Leek and Potato Soup
- 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
- 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.