This creamy, rich and satisfying leek and ricotta soup is easy to make and has a perfect balance of flavour.
Unlike a traditional leek and potato soup, I used ricotta to add the creamy element. It lightens the whole soup and brings that mild ricotta taste which goes so well with peppery leeks.
This soup is perfect to make during the bridge between seasons. It’s comforting but lighter than you think, it’s warm but not stodgy.
I like to top mine with chilli oil, just to bring a little zing, but that’s entirely optional. Perfect served with a thick slice of fresh sourdough!
Leek and Ricotta Soup – The Ingredients
- Olive oil– you could also use butter.
- Onions, leeks, potato – the vegetables. Use a large brown onion. The potato can be any white potato – you don’t need to peel it.
- Chicken stock – or use water and a stock cube. You could use vegetable stock if you’d like to make this recipe vegetarian.
- Ricotta – don’t switch this cheese for any other – nothing has quite the same texture and flavour that ricotta does.
- Chilli oil– optional, but delicious.
Top Tips
- Get ahead
This soup can be made in advance. Store in the fridge for a week or the freezer for up to three months. Reheat thoroughly before serving.
- Adjusting the thickness
You can adjust the thickness of the soup by adding a little extra stock if it is too thick, or a spoonful of cornflour mixed with water if it’s too thin. It will thicken after adding the ricotta and blending, so do that before adjusting the thickness.
- Serving
This makes a nourishing and filling meal on its own, or you could serve as a starter.
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Leek and Ricotta Soup
September 1, 2024Ingredients
- 1 tbsp olive oil
- 1 onion
- 3 leeks
- 1 potato
- 800 ml chicken stock
- 250 g ricotta
- Chilli oil to serve
Instructions
- Peel and finely chop the onion. Top and tail the leeks and roughly slice them. Cut the potato into 1cm chunks (no need to peel).
- Heat the oil in a large saucepan over a medium heat. Add the onion, leeks and potato. Cook for 3 minutes, stirring often.
- Tip in the stock. Bring to the boil then turn the heat down to low and simmer for 15 minutes until the potatoes are soft.
- Turn off the heat. Add the ricotta, then use a stick blender to blend to a smooth consistency. Taste and season with salt and pepper as needed.
- Serve topped with a drizzle of chilli oil.
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