Homemade Creamy Leek and Potato Soup
Recipe Information
Leek and Potato Soup
Melt 4 tablespoons of unsalted butter in a large saucepan.
Slice the white and lighter green parts of 3 leeks and add them to the pan with a small finely diced onion.
Cook for 5 to 7 minutes, stirring often, until softened.
Add 2 cloves of minced garlic, 1/4 teaspoon of salt, 1/4 teaspoon of celery salt, and 1/2 teaspoon of black pepper. Cook for a further minute.
Add 450 grams (about 1 pound) of peeled and diced potatoes and pour over 1 litre (a little over 4 cups) of chicken or vegetable stock.
Stir together, bring to the boil, and simmer for 20 minutes until the potatoes are starting to fall apart.
Turn off the heat and use a slotted spoon to remove a couple of scoopfuls of the potato and leek mixture and place it on a plate for topping the soup later (optional).
Blitz the remaining soup carefully using a stick blender.
Add 4 tablespoons of double or heavy cream to the pan and stir together.
Ladle the soup into bowls and top each bowl with a spoonful of the reserved potato and leek mixture.
Drizzle over a little double cream and top with some chopped chives and a pinch of black pepper.
Equipment Needed
Spice Level:
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