Everyone is cooking soup at the moment. It’s exactly what we crave when the temperature plummets. I wanted to make a veggie soup, but also wanted one which is wholesome and filling so, naturally, I went for leek and potato (brocolli and stilton would have been a close second).
I’m not going to try to sell this soup as a healthy option – it contains too much butter and cream for that sort of thing. But that’s what makes it so delicious! I think that we must use up so many calories trying to keep warm in this horrid weather that we deserve a little cream sometimes.
Leek and potato is a classic and will guarantee bowls licked clean. It’s a lovely colour and could easily be prettified for a dinner party.
This will take 30 minutes and will serve at least 4 (there will likely be leftovers which freeze beautifully!)
Leek and Potato Soup
50g unsalted butter
1 litre vegetable stock
140ml double cream
1. Peel your potatoes and chop them into 1 inch chunks. Trim the ends off the leeks and slice them. Chop your onion into 1 inch chunks.
2. Melt the butter in a large saucepan or casserole dish over a medium heat. When it starts to bubble, and the veg. Turn down the heat and put a lid on. Cook for 5 minutes, stirring fairly often so that the veg doesn’t stick or colour.
3. Pour in the stock and bring to the boil. Put the lid back on and simmer for about 10 minutes, or until the potatoes are soft.
4. Whizz your soup up with a blender until smooth then put back on the heat. Add the cream and milk and bring to a simmer, then season to taste with salt and plenty of black pepper.
5. Serve large bowls or mugs with thick wedges of warm bread. Delicious!