Do you ever have those days where all you can think about eating is a certain kind of soup? I don’t get it often – sometimes I will if it’s cold and rainy outside, or if I’m sick, but it’s kind of rare. However, a menacing craving for potato & leek soup took hold of my boyfriend and I on the weekend, and, after a quick, hunger-fuelled trip to the supermarket, I gathered my ingredients and got to work. I can’t say enough good things about this soup… it is amazing and deliciously creamy. We bought a loaf of crusty vienna bread and sliced it into thick slabs which were perfect to pair with the soup. It takes a little bit of time to make, but it’s honestly so worth it. If the smell of leeks frying in butter doesn’t do it for you, the huge amount this recipe makes will. Leftovers for daaaays! Unless you can’t resist having it for all 3 meals of the day… which, let’s face it, is a very real possibility. 😉 What type of soup is your favourite?
SO, YOU’LL NEED:
◦ 200 grams butter
◦ 2 large leeks (sliced)
◦ 2 large onions (chopped)
◦ 4 large potatoes (peeled & diced)
◦ 1 litre vegetable stock (4 cups)
◦ 250 ml cream (1 cup)
◦ pinch of sea salt
◦ pinch of pepper
If you have a stick blender, you’re already way ahead of me. I had to use my regular blender for this – but, if you’re going to do the same, make sure to do it in batches as it will be HOT and your blender might not be able to take so much! I did mine in about 3 batches.
HERE’S WHAT YOU DO:
1. Using a large stock pot, melt butter over medium heat.
2. Turn heat down to medium-low and add leeks and onions. Stir well to ensure vegetables are coated in butter, and allow them to soften slowly without browning. This process takes approximately 12 minutes.
3. Add potatoes, and fry for another 3 minutes.
4. Add vegetable stock, cover stock pot and let simmer until the potatoes are totally soft.
5. Remove from heat, and blend until smooth with no chunks.
6. Return to medium-low heat, add cream and stir. Once combined, add salt and pepper to taste, and heat through without boiling.
7. Serve with thick slabs of your bread of choice (I recommend vienna or sourdough!)