Who doesn’t love soup? Especially during the colder months. Sure, some of them, thick and hearty after hours of gentle simmering, can be a meal in a bowl.
But not all of them need take such extended preparation. Leek and potato soup is wonderfully comforting on a cold day, and only takes about 30 minutes to make from scratch, using simple ingredients that take little time to prepare. This one recipe can also be served in a variety of ways depending on whether you want a quick warming mug for lunch, or serve a striking and surprisingly economical special occasion starter.
Texture: Use of floury potatoes means this soup will puree to a wonderfully smooth and velvety texture. Nevertheless, I do like to have a little texture for visual as well as gustatory variety, so I hold back some of the cooked, cubed potato to add as a garnish.
Flavour: The soup is only simmered for a brief 20 minutes and this mellows the flavour of the leek. To lift the flavour, I like to briefly cook a little chopped leek in some butter and then either stir into the whole just before serving, or just spoon over the top of the cubed potatoes.
Visual Appeal: The photographs don’t really reflect it, but this soup is a beautifully pale green colour. It really makes the buttered leeks (if you’re using them) pop. If you aren’t inclined to ‘faff’ buttering some leeks, you could always snip a few dark green chives into the bowls to serve.
Garnish: Grated cheese and/or bacon bits are especially fine.
My daughter recently declared this her favourite soup, even ahead of tomato soup. She likes it best with a melty cheese toastie cut into fingers to dip in. This is her helpfully holding a spoonful of delicious soup garnished with potato cubes and buttered leeks. Unfortunately, what she’s not so keen on is any of the things I thought added so much to the presentation, i.e. the aforementioned buttered leeks and potato cubes. So after this picture was taken, I just put everything back into the blender and whizzed it smooth and she was happy. The buttered leeks still add their pop of flavour, just with none of that pesky texture.
Leek and Potato Soup
2 tbs butter
1 large leek or 2 medium
450g potatoes – floury type (Maris Piper or similar)
4 level tsp vegetable bouillon powder
salt and ground white pepper to taste
2tbs butter for buttered leeks, if using
- Peel and dice potatoes into cubes – about 1.5cm.
- Remove the outer leaves of the leek and shred finely using a mandolin or with a sharp knife. If you’re going to butter some of the leeeks, set aside 4-5 spoonfuls.
- Melt the first lot of butter in saucepan and add the potato cubes and leek.
- Stir over medium heat until the until leeks soften.
- Add the milk, water and bouillon.
- Cover and simmer gently until the potatoes are cooked (20 mins-ish).
- While the soup is cooking, melt the remaining butter in a pan and cook the remaining leeks.
- When the potatoes are cooked, remove about a cupful and keep warm. Puree the remainder, either using a stick blender or liquidiser.
- Return to the pan and taste. Season using ground white pepper and salt.
- Heat well before serving, but don’t let it boil.
- NB You may need to thin the pureed soup if the potatoes are especially starchy. It should have the consistency of double cream/custard.
- Add the potato cubes and buttered leeks to serve.