Leek and potato soup
Another one of my favourite comfort foods. Easy, nutritious and delicious – leek and potato soup hits all the right spots.
I keep the skins on my potatoes so that I can keep a lot of the nutrients and fibre that potatoes offer. Just make sure you scrub them thoroughly and remove any deep eyes or bruises and don’t buy potatoes that look green – it’s not enough to make you ill if you eat these, but it just means that they are not fresh.
Ingredients to serve around 6 comforting bowls
- 1 onion, chopped
- 3 large leeks, washed
- 3 large potatoes
- 1 L of chicken stock (at room temperature or cold – not hot)
- Salt and pepper to taste
- dollop of cream (optional)
- Sweat the onions in a large saucepan in butter and olive oil until translucent
- Slice the white part of the leeks (discard the darker green parts) and add to the leeks
- Chop the washed potatoes while the leeks are sweating down
- Fill the saucepan with chicken stock and add the potatoes (cooking potatoes in cold liquid helps them cook more evenly and prevent mushiness – I adhere to this rule even in soups). The stock should just cover the potatoes. Add more or less depending on the size of your saucepan.
- Bring to boil, cover and lower temperature to a simmer for 20 minutes.
- Take off the heat and blend/puree with a stick blender until smooth. Season to taste.
- Serve hot with a drizzle of olive oil with some crusty buttered bread. Alternatively you can add a generous dollop of cream.