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
- Melt the butter in a large saucepan over low heat. Add the leek and sauté until soft, about ten minutes.
- Add the potato and sauté for a few minutes more.
- 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.)
- Bring to a simmer and cook, covered, until the potatoes are tender. Remove from the heat and allow to cool slightly.
- Remove the bay leaf and blend the soup until smooth. (Don’t blend it too much or the potatoes may turn gummy.)
- Stir in the double cream and season to taste.
- Reheat the soup without bringing it to the boil, and serve.
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