A very delicious and simple no fuss Leek and Potato soup, which has the merit of being veggie. Much better than you might imagine. This is based on a Delia recipe. Lovely warm. Can also be served chilled as Vichysoisse
- 4 large leeks
- 1 medium onion, chopped small
- 2 medium potatoes, peeled and diced, about 1cm cubes is fine
- 50g butter
- 1 litre vegetable stock (I use Marigold Swiss Vegetable Bouillon, it’s indispensable)
- 250 ml milk
- salt and freshly milled black pepper
- Snipped fresh chives or chopped fresh parsley
- 2 tablespoons cream or crème fraiche
- Start by trimming the leeks, discarding any tough or scraggy outer layer.
- First, cut the bottom half off each leek (the white bit) a short distance below the point where the leaves splay. This bit doesn’t have any soil or grit and can be quickly cut in half lengthwise and sliced.
- Split the top sections in half lengthways and slice them quite finely, then wash them thoroughly in two or three changes of water to get rid of any grit. Drain well.
- In a largish saucepan, melt the butter, then add the leeks, onions and potatoes. Season with some salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes. You don’t want any colouring or browning.
- Then add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes – take care, if you have the heat too high the milk in it may cause it to boil over.
- Now you can put the whole lot into a blender – leave it to cool first – and blend to a purée.
- Blend the soup in batches, then return the soup to the saucepan and reheat gently, tasting to check the seasoning.
- Add a swirl of cream or crème fraîche to each serving and sprinkle with freshly snipped chives (fabulous) or parsley.
I like croutons with this.