This leek and potato soup is such a winner and exactly what you need when you come in from the cold. It is so delicious too that I feel I showed great restraint only having 2 bowls and freezing the rest for times when only a hot mug of real soup will do. This soup is perfect from the freezer too though I decided to skip the cream swirl for the freezer bowls.
Leek and potato soup is a beautiful combo, so it really needs little else. Of course, if you have veg in the fridge that needs using then you should add it but it is unlikely to enhance it. It’s best when kept simple.
Normally when I’m making soup, or almost anything else, I do all the prep first but the leeks require such low and slow cooking that you will have plenty of time to peel a few potatoes. The slow cooking of the leeks should not be rushed. They go so nice and buttery it makes they wore thing so smooth and delicious, as if it was strained!
Needless to say, keep it veggie by swapping the chicken stock for vegetable.
- 600g leeks, root and dark green leaves discarded
- 25g butter
- 600g potatoes
- 1 bulb of garlic, peeled
- a few sprigs of thyme, tied together
- 1.5 L of chicken stock
- 200ml double cream plus extra for garnish
- sea salt flakes
- Halve the leeks down the middle and rinse them under cold water to remove any grit from between the layers, then chop.
- Melt the butter in a large heavy based pot and add the leeks. Stir and season. Allow to cook over a medium-low heat for 30-40 minutes, stirring occasionally.
- Peel and chop the potatoes.
- Peel the garlic.
- Once the leeks have reduced and are looking like a paste, add the potatoes, garlic, thyme and chicken stock and bring to the boil.
- Once boiling, clamp the lid on, turn the heat down to low and allow to simmer for 20 minutes.
- 20 minutes later, when the garlic cloves and potato cubes are fork tender, fish out the thyme and blitz until smooth. An immersion blender is best here.
- Stir in the cream and season to taste.
- Serve up and garnish each bowl with a little swirl of cream.