Leek and Potato Soup

Leek and Potato Soup

4.3 (14) | Rate this recipe
Close

Select Below to Add Your Rating

For a weekday meal, simply serve this soup chunky – don't pass it through a sieve – with a piece of crusty bread. In France (where they call it vichyssoise) they serve this leek and potato soup recipe hot or cold. I must admit that on a summer’s day it is very good served cold.

  • Recipe serves:4
  • Preparation Time20 min
  • Cooking Time25 min

Ingredients

  • 900ml chicken stock made with 1 Knorr Chicken Stock Pot,
  • 25g butter,
  • 1 small onion, peeled and finely chopped,
  • 400g leeks, finely chopped,
  • 1 small potato, peeled and finely chopped,
  • 150ml double cream or single cream or half-fat crème fraîche,
  • 1–2tbsp very finely chopped chives

Method

  • Place the chicken stock in a large pan and bring to a gentle simmer.
  • Melt the butter in a separate, large, heavy saucepan. Add in the onion, leek and potato and cook over a high heat for 10 minutes, stirring constantly so that the vegetables sweat, that is cook without colouring. The reason I do this is that I want to drive out the moisture from the vegetables and so bring out their flavour
  • Bring the simmering stock to the boil. Add the boiling stock to the sweated vegetables and bring to the boil. Cover and cook over a medium heat for 12 minutes. Add in the double cream and cook for 2 minutes. For a more everyday version or if you’re watching calories, then use single cream or half-fat crème fraîche and heat through gently without bringing to the boil.
  • At this point, I like to sieve my soup to make it silky smooth, but it’s your choice as you can simply serve it as it is. Using a ladle, transfer the soup to a jug blender or food processor and blitz until smooth, doing this in a few stages if needed.
  • Pour the blitzed soup into a fine sieve over a large serving bowl and use the ladle to press the soup through the sieve, again doing this in a few stages if needed.
  • Sprinkle the chives over the soup, mix in and ladle into soup bowls to serve.
  • For a variation on this recipe, try my Leek and Potato Soup with Smoked Haddock.
  • Making a Soup is such a wonderful way to use up any leftover veg. Why not combine whatever veg you have in a saucepan with a Knorr Vegetable Stock Cube and some boiling water, bring up to the boil and simmer until the veg is cooked. Then liquidise in a blender or serve straight away as a chunky soup. Season to taste with pepper and serve with some crusty bread . For lots more hints and tips to help you to make the most of your food visit www.lovefoodhatewaste.com