Leek and Potato Soup

Washing the leeks in cold water to remove grit
Washing the leeks

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

Ingredients

  • 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
To serve:
  • Snipped fresh chives or chopped fresh parsley
  • 2 tablespoons cream or crème fraiche

Method

Cooking the leeks and potatoes in butter
Cooking the leeks and potatoes in butter
  1. Start by trimming the leeks, discarding any tough or scraggy outer layer.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Now you can put the whole lot into a blender – leave it to cool first – and blend to a purée.
  7. Blend the soup in batches, then return the soup to the saucepan and reheat gently, tasting to check the seasoning.
  8. 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.

Croutons

Bag of frozen croutons
Frozen croutons

Croutons are often a lovely addition to a soup. They give a texture and some carbohydrates if they are needed. If you serve them in a bowl then folks can add as many or as few as they prefer.

The trouble with croutons is making them. Usually, when you think of them it’s all a bit too late and you don’t have any suitable bread and myriad other reasons why you just won’t bother.

The freezer is your saviour here. I keep a bag of pre-cut croutons in the freezer for just such occasions. You can make them in about 15 minutes with almost no effort.

Whenever I have leftover homemade bread (either from the breadmaker or handmade) I cube it up into croutons. My preferred size is quite rustic, about 1.5cm (⅔”) square. I also trim the crusts as they can go quite crusty and hard. Leave them on if you prefer. Keep a poly bag in the freezer and add croutons every time there’s some leftover bread.

Croutons don’t keep well when cooked. They can dry right out and become overly firm and crunchy. You need to serve them within 10-15 minutes of being ready.

If they are larger sized I find they have a nice crunchy outside but a slightly softer centre which is the preferred texture as far as I am concerned. I also prefer white bread croutons as I think that is nicer than some of the denser types of bread.

Method

  1. They defrost in 10 minutes in a warm kitchen, if you spread them around, while the oven is warming to about 180C.
  2. Put them in a big enough bowl and add a glug of some vegetable, or olive oil if it’s not too strong.
  3. Stir them around so they absorb the oil, adding more if you need it. When you cook them any excess will come out.
  4. Spread them on an oven tray and put them in the oven for 5-6 minutes till they look a golden brown but not too dark
  5. Put them in a serving bowl lined with some kitchen paper to absorb any excess