This classic and comforting leek and potato soup is the ultimate winter warmer. It’s made with just a few simple ingredients, is full of flavour and has a dreamy, creamy texture
When the chill of winter sets in, there’s nothing quite like a comforting bowl of potato soup to warm you up.
Leek and potato soup is a classic dish that’s incredibly simple to whip up. Sometimes, it’s the most straightforward meals that turn out to be the best, and the ones we find ourselves making time and time again because they’re just so easy to prepare. This recipe is packed with nutritious veggies, bursting with flavour, and each spoonful delivers a dreamy, creamy texture.
With only a few ingredients required, you’ll have this delicious dish ready in no time. This recipe comes courtesy of BBC Food, and the description reads: “A smooth, creamy leek and potato soup that’s ready in 15 minutes and full of flavour. Make it into a meal with plenty of bread and butter.”
Ingredients
- One tablespoon vegetable oil
- One onion, sliced
- 225g potatoes, cubed
- Two medium leeks, sliced
- 1.2 litres vegetable stock
- 150ml double cream or creme fraiche
- Salt and black pepper
Method
The method begins by heating the oil in a large pan and adding the onions, potatoes and leeks. Cook this mixture for three to four minutes over a medium heat until the vegetables start to soften, reports the Express.
Be careful not to burn the leeks and onions when frying them, as this will make your soup slightly bitter. They should be gently softened to bring out all their natural sweetness.
It’s recommended to use either floury or all-purpose potatoes for this recipe, as waxy potatoes are harder to blend to a smooth silky consistency. The big bags of “cheap potatoes” sold in supermarkets are “great for this recipe”.
Next, pour in the vegetable stock and bring it to a boil before adding salt and pepper for seasoning. Let it simmer for 10 minutes until the veggies are soft.
Blend everything together using a hand blender or a regular blender until you achieve a smooth consistency. Warm it up again in a clean pan, stir in the cream or creme fraiche, heat it through and serve.
To make this soup lighter, replace the cream with low-fat creme fraiche. If you’re using low-fat creme fraiche, add it after defrosting.
This leek and potato soup can be stored in the fridge for up to three days and it freezes well too. If you want to jazz up this recipe, consider garnishing it with chopped parsley, crispy fried bacon or chorizo. Parmesan croutons also make a tasty addition.