Soup is very much needed in our household at the moment as we are all a little bit full of a cold. Step in this leek and potato soup, super simple, super delicious and ready in half an hour. I’ll be honest, I had never tried leek and potato soup in my life. But all of you on Instagram said that you really enjoy it. So I gave it a go and I am most certainly glad that I did. I truly can’t believe I haven’t tried it before, but I know it will be made for as long as leeks are in season. Any soup with added carbs is good in my eyes and I highly suggest some buttery salt and pepper bread to go with it. Double carbs in winter are always great idea, right?
I feel like I am becoming a dab hand at soup creation, maybe because you just throw things in a pot and blend it all together. It’s just so hearty isn’t it? Nothing better than a hot bowl of soup when you are feeling run down, or have just came in from a cold day. I’m really enjoying creating recipes with leeks, so much versatility and so cheap to buy! With minimal ingredients, this soup can be made for less than five pounds too. Great when you are saving the for Christmas. I hope it warms you from the inside and fills you up on these cold October days.
Leek and Potato Soup
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
- 1 litre vegetable stock
- 2 large leeks, washed with top and bottom removed, roughly chopped
- 2 large potatoes (just under 500g/1lb), peeled and roughly chopped
- 2 garlic cloves, crushed
- Half tsp coarse ground black pepper
- 1 tbsp butter
- Drizzle of extra virgin olive oil, single cream and a sprinkle of garlic chives for topping (optional)
- Add butter to a large pan on medium heat, add leeks and crushed garlic and soften for 1 minute.
- Add potatoes, black pepper and vegetable stock, bring to the boil and then simmer for 20 mins.
- Check to see if potatoes are soft. Once soft, blend with a stick blender until smooth.
- Serve hot with toppings or allow to cool and store in the fridge for three days. Also suitable for freezing.