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Potato and Leek Soup
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When I saw the in-season leeks on sale at my supermarket and I remembered that I still have a bag of potatoes in the fridge, I knew this is just perfect to make this simple potato and leek soup.
See Also: Creamy Pumpkin Soup Recipe
I love the fact that this soup does not require cream because the potatoes alone gave the soup a naturally creamy and chunky texture. I considered this as a healthy and filling western style soup. We served the soup as a meal with home made garlic bread toast.
Potato and Leeks Soup Recipe
To clean leeks, first slice them half lengthwise, then wash thoroughly as there is soil trapped in between the leaves. Pat dry with kitchen paper towels and slice thinly.
Ingredients:
- 25 grams butter
- 1 onion roughly chopped
- 1 stalk leek sliced thinly
- 5 garlic cloves peeled and crushed
- 850ml vegetable or chicken stock
- 3 large potatoes (around 450g) peeled and then cut to small chunks
- 100ml white wine optional
- sea salt and freshly cracked black pepper
- chopped fresh parsley for garnishing
Directions:
- Melt butter in a large and deep saucepan. And onions, leeks and garlic, cooking over gentle flame until the onions have just started to caramelise (soft, translucent, shrunken).
- Gradually stir in the stock. Add the potatoes and bring to the boil. Reduce heat, cover and simmer gently for about 20 minutes, until the potatoes are tender.
- Process the soup in a food processor or blender. If you want some chunky potato bits, pulse for only a few seconds. If you want smooth and creamy soup, pulse for slightly longer.
- Return the soup to the saucepan. At this point in time, your soup probably resembles more of puree than soup. Add hot water or soup stock, a little at a time, until the desired consistency is reached.
- Stir in the wine. Season the soup with salt and pepper to taste. Warm through.
- Ladle soup into serving bowls and garnish with chopped parsley. Serve with toast.
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