Leek & Potato Soup
Difficulty :- Beginner
Total Time :- 45 hours
Makes :- 6 Portions
Ingredients
- Potatoes ~ 2 Medium potatoes (roughly 500g)
- Leeks ~ 2
- Onion ~ 1 large
- Vegetable stock ~ (I use 3 oxo cubes)
- Boiling Water ~ 1.2L
- Salt & Pepper ~ pinch
- Olive Oil
- Cream ~ 150ml
Method
- Roughly dice your onion, don't worry about cutting small because it's all going to be blend smooth in the end. Add to a large soup pot
- Peel and wash your potatoes then cut into small cubes. The smaller the size, the faster you can have your soup! However don't cut too small or they will just turn to mush. Add to the large soup pot
- Half your leeks (If your leeks are really large, quarter them) and wash the tops to remove all the sand / dirt. Once washed just slice into 1" slices. Discard the tough root end and add to the large soup pot
- Add your salt, pepper and enough oil to ensure the vegetables won't stick to the bottom of your soup pot
- Turn your heat to medium low and just sweat the vegetables until the leeks feel soft (Roughly 5 minutes)
- Add your stock cubes and boiling water, give it a stir and place the lid on. Turn down to low heat and simmer until the potatoes are soft
- Once a fork goes into the potatoes with little to no resistance transfer to a blender (I just use a stick blender straight into the pan) and blend until your desired consistency. I still enjoy a few lumps so I don't go for too long but it's really down to you how you like yours
- Transfer the soup back into the pot, add your cream and turn the heat back onto low to heat the soup through
- Taste and adjust the seasoning! My soup didn't have enough salt so I added more but it's really important to taste and adjust at this stage because your soup is finished
- Ladle into bowls and serve with an awesome cream design and some crusty bread
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