There is something very comforting about soup and Potato and Leek soup is one of my favourites and so easy. Leeks are what I would call a gentle vegetable – long, lovely and lush. Beautiful to look at and the flavour they impart is subtle but almost bold at the same time.
I have made this soup before using other recipes, I have also just thrown everything into a pot and made it without a recipe – however, after trying this one I am going to stick to it. It’s thick, hearty and flavoursome, not to mention healthy and vegetarian to boot.
If you are making this for a serious carnivore you can dice some bacon, fry it till it’s a crispy golden brown and sprinkle it on top with the herbs. In previous attempts at making this I have used chicken stock, however there is enough flavour in this soup to warrant water instead.
Ingredients
60 grams/2.1 ounces of butter
6 leeks, sliced and washed
4 large potatoes, peeled and cubed
1 large onion
1 stick of celery
2 cloves of garlic
1 bay leaf
1 sprig of thyme
Salt
Freshly ground black pepper
2 tablespoons of freshly chopped parsley
1 teaspoon of freshly chopped chives or shallots
Melt butter in a heavy based stockpot. Add vegetables and garlic, then cover and sweat for 10 minutes, stirring occasionally until the leek is softened. Barely cover with cold water ad add the bay leaf and thyme. Simmer, uncovered until potato is tender.
Remove the bay leaf and thyme and puree or blend soup. Season with salt and freshly ground black pepper. To serve, reheat to boiling point and scatter with herbs.
Notes: Another way of serving this is as a vichyssoise – cold. If you decide this is for you then substitute the butter with olive oil as it will not solidify when chilled – nice with a swirl of cream and herbs.
Source: Stephanie Alexander – A Cooks Companion
© 2011, Michelle. All rights reserved.
