As the cold weather continues, many of us will be looking for dishes to make in the evenings that will keep us feeling warm and cosy – and this leek and potato soup is sure to do just that
Telly favourite James Martin has come to the rescue to beat the winter chill with a heartwarming leek and potato soup recipe.
The weather outside is frightful, but James promises that his soup is so delightful – it’s “perfect for cold days,” according to the star chef.
Posting on his website, James assures foodies that simplicity is the key with his five-ingredient wonder, which is both easy on the wallet and the stomach. And for an extra touch of luxury, he suggests pairing the dish with his scrumptious cheesy brioche leeks.
Ingredients
- 300g sliced potato
- Two leeks, sliced
- 500ml full-fat milk
- 100ml double cream
- salt and pepper
Method
First, give your potatoes a peel and chop them into even chunks. Clean and slice your leeks too, remembering to discard the thick, dark-green parts and only use the light end bits.
Get your potatoes, leeks, cream, and milk into a pan and crank up the heat until it boils, then simmer it down for six to eight minutes. Afterward, blend everything until smooth to get that creamy soup consistency.
A pinch of salt and pepper is all you need to finish it off to perfection. James suggests warming your bowls before serving to keep the meal hot for longer. Once you’ve dished up, you could sprinkle some extra stilton on top and drizzle with cream, along with some additional leeks.
However, this is entirely up to you – there are no rules here. James prefers to serve his with toasted sourdough slices, topped with stilton and double cream, then grilled.
How to make cheesy brioche leeks
Ingredients
- 600g leeks, sliced
- 200g fresh brioche cubed
- 250g grated cheese
- 200ml double cream
- Few sprigs thyme, leaves picked
- Salt and pepper
Want to add his cheesy brioche side dish? We don’t blame you… First, pre-heat the oven to 200C, while you cook the sliced leeks in the cream for two to three minutes until soft. Then stir in half of the cheese.
In the oven, add the 200g cubed, fresh brioche pieces in an oven proof dish, then top with the leek and cream mixture for another 10 minutes.