Leek and potato soup

I ate a lot of soup as a university student – particularly onion potato soup. This was mostly because it cost about $1 to make an enormous pot that I could live off for days. This leek and potato soup is pretty much the same soup, all grown up – just like me…

Butter instead of oil, leeks instead of yellow onions, and a splash of cream for the silky finish it brings. I sometimes add chunks of Polish sausage after puréeing the soup, which makes it more of a meal and adds a appealing smoky element to the flavour. But it’s not necessary – it’s delicious just the way it is.

Leek and potato soup
(serves 4)

• a large knob of butter
• 4 medium leeks, green tops removed, washed and sliced
• 4 large potatoes, chopped
• about 4 cups (1 litre) of water or stock
• a bay leaf
• 1/4 cup (60ml) double cream
• salt and pepper

1. Melt the butter in a large saucepan over low heat. Add the leek and sauté until soft, about ten minutes.
2. Add the potato and sauté for a few minutes more.
3. Add enough stock (or water) to cover the vegetables by about an inch. (If you are using water, add a teaspoon of salt at this point.)
4. Bring to a simmer and cook, covered, until the potatoes are tender. Remove from the heat and allow to cool slightly.
5. Remove the bay leaf and blend the soup until smooth. (Don’t blend it too much or the potatoes may turn gummy.)
6. Stir in the double cream and season to taste.
7. Reheat the soup without bringing it to the boil, and serve.

Tags: gluten-free, leeks, potatoes, vegetarian