I haven’t cooked a lot of soups for many years now but lately they have been becoming a much more regular feature in our home. I guess you could say I have re-discovered my long lost love for soups.
My leek and potato soup is quick and easy and it doesn’t really require any special preparation… as long as you have some leeks…
- 500g leeks
- 500g potatoes
- 1 carrot
- 1 onion
- 25g butter
- 1l stock – I used a ham stock
- 1 mixed herbs flavour pot
- Salt, pepper to taste
- Double cream (optional)
- Croutons (optional)
Rinse and wash your leeks of all visible dirt, then cut them lengthwise into strips and finally chop into small pieces. Now get ready for a proper wash session. Place your leeks in a large bowl of water and use your hands to agitate the pieces in order to loosen up the hidden and super fine dirt and sand. Any dirt should fall to the bottom of your bowl. Repeat this process three times just to be sure that there is no remaining grains of sand. There is nothing worse than having an unexpected crunch between your teeth when eating what should be a soft soup!
Peel and chop your potatoes, carrot and onion into small chunks (1cm/1cm cubes are ideal) or just rough slices for the onion.
In a large heavy bottom cooking pot melt the butter.
After this time add onions, potatoes and carrots, put the lid on and leave on a gentle heat to simmer for a further 5 minutes.
Prepare your stock – I used 2 ham flavour stock cubes from Knorr and one mixed herbs flavour pot.
Add the stock to your cooking pot and bring all to a boil. At this point you can check for flavouring and add any additional seasoning if needed.
Once the soup is boiling reduce the heat and let it cook, on a medium heat for about 25 minutes.
Turn the heat off and use table top blender or a hand blender to turn your soup into a smooth cream of a soup.
Serve if you are ready to dine or store for later.
Do you like leek and potato soup?
What’s your favourite soup?