Leek and potato soup can be as simple or as complicated as you want.
Not only is leek and potato soup extremely tasty, it has other great qualities as well.
Leek and potato soup is a classic winter warmer. This one can be made in less than 30 minutes.
2 leeks (washed, dried, thinly sliced )
450g potatoes (peeled and cut into 1cm pieces)
1.25L (5 cups) vegetable stock
2 tbsp fresh chives, chopped
1 garlic clove, crushed
1 brown onion (chopped)
225 ml milk
1 bay leaf
Salt and paper as taste
100ml double cream
Melt butter in a pan and gently sauté the onion and garlic. Add the leek, potatoes, bay leaf. and cook, stirring, for 5 minutes or until leek softens.
Add the stock and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 minutes or until potato is soft. Remove from heat and set aside for 10 minutes to cool.
Remove the bay leaf. Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of the cream and all of the milk. To finish the soup, Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking)
Then pour into warmed bowls. Drizzle the remaining cream over each serving, top with a little chives and black pepper or sliced fried potato.
You can serve with a slice of French bread.
Tips: Do not overcook or the soup will lose its fresh flavor.