I love making soup, as it’s a great way to use up leftover vegetables and in today’s case I had bought too many leeks and potatoes, so really that meant one thing; Leek and Potato Soup. My go to recipe for this is one by Delia Smith from The Delia Collection: Soup – an oldie but a goodie. Its straight forward and freezes well.
Leek and Potato Soup
Ingredients (Serves 4)
4 large leeks
1 medium onion, chopped small
2 medium potatoes, peeled and diced
850ml vegetable stock
275 ml milk
salt and freshly milled black pepper
2 tablespoons cream or crème fraiche
1 1/2 tablespoons snipped fresh chives or chopped fresh parsley
Start by trimming the leeks, discarding the tough outer layer, split them in half lengthways and slice them quite finely, then wash them thoroughly
Drain well. In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter.
Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.
After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft
Leave it to cool a little, and blend using either a blender or a hand-blender, whizz the soup into a purée.
Return the soup to the saucepan and reheat gently, tasting to check the seasoning.
Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley.