Leek and potato soup

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)

Method

  1. Sweat the onions in a large saucepan in butter and olive oil until translucent
  2. Slice the white part of the leeks (discard the darker green parts) and add to the leeks
  3. Chop the washed potatoes while the leeks are sweating down
  4. 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.
  5. Bring to boil, cover and lower temperature to a simmer for 20 minutes.
  6. Take off the heat and blend/puree with a stick blender until smooth.  Season to taste.
  7. Serve hot with a drizzle of olive oil with some crusty buttered bread.  Alternatively you can add a generous dollop of cream.
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

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