Leek & Potato Soup
08 Dec, 2020
Leek & Potato soup is just what we all need for lunch during these cold days. Easy to make. Serves 6 so can have in the fridge for up to 2 days or freeze and take out a few hours before you want to eat it.
- 3 leeks
- 1 onion
- 3 tsp butter
- 500g potatoes
- 1.2 litres chicken stock
- pinch salt & pepper
- 150ml cream
- 1 tsp lemon juice
- fresh parsley to garnish
- Trim the leeks, leaving some green at the top to colour the soup. Cut in half lengthways, then cut across into 5mm (1⁄4in) slices. Rinse in a colander in plenty of cold running water. Drain well.
- Peel the onion and cut it into slices about the same thickness as the leeks.
- Place the pan on the hob over medium heat and add the butter. Once the butter has melted and is foaming, add the chopped leeks and onion.
- Stir to coat the vegetables in butter. Cover the pan and cook for about 10 minutes, or until soft but not brown, lifting the lid occasionally to stir.
- While the leeks and onion are cooking, peel the potatoes and cut them into 5mm (1⁄4in) slices.
- When the leeks and onion are ready, add the potato slices to the pan.
- As soon as you have added the potatoes, pour in the hot stock, then add a little salt and pepper. Do not use too much salt because the stock may already contain some.
- Add about 8 gratings of nutmeg, turn up the heat, and bring to the boil. Reduce the heat, cover, and simmer for about 10 minutes, or until the vegetables are soft.
- Remove the pan from the heat and purée using an electric hand-held blender. Or, allow the soup to cool slightly and use a freestanding blender, puréeing in batches.
- Bring the soup to a boil over medium heat. Take the pan off the heat, add the cream and lemon juice, then stir and check the seasoning. Garnish with fresh herbs.