Leek and Potato Soup
This is one of my favourite winter warmers and it’s perfect for January as leeks are in season! The potato makes it very filling and comforting, and it’s dead easy. I make this on Sunday nights and take it to work for lunch all week. It’s particularly nice with a crusty white roll.
Makes 6-8 portions
You will need:
- 2 onions
- 1 clove of garlic
- 5 or 6 medium potatoes
- 5 or 6 leeks
- 1 and a half litres of vegetable stock
- A couple of dollops of creme fraiche (optional)
- Firstly, chop your leeks up and put to one side.
- Peel your garlic and chop finely, and set aside with the leeks.
- Chop your onions quite finely and throw in a large saucepan with a glug of oil. Fry on a low heat until they go soft.
- While the onions are browning, peel your potatoes and chop into chunks.
- Throw the leeks and garlic into the pan with the onions and stir for about 5 mins until soft and golden. Add the potatoes and cook for a couple of mins.
- Add the vegetable stock and bring to the boil. Simmer until the veggies are all soft and the potatoes are tender.
- Remove from the heat and blitz with a handheld blender. You can leave a few chunks of potato if you want some texture. This is the best time to judge consistency – if it is too thick, add some boiling water. If it’s too thin, leave it on a low heat with the lid off until it reduces to your desired consistency.
- Add the creme fraiche and stir in. I don’t always bother with the creme fraiche (particularly if I am trying to cut down on fat), but it does add some creaminess. Season with salt and pepper, and serve!
Enjoy!
