I absolutely love making soup for lunch. It´s so easy to do, takes hardly any time and I can make a big batch that will last me for a few days. Plus, it is a very healthy and filling lunch and is great with a slice of homemade crusty bread! Here is my recipe for a Leek and Potato Soup!
My Twist on a Leek and Potato Soup
I know this is a very classic type of soup, but everyone puts their own spin on it I suppose! For me, that involved adding a bit of cream in the end and adding loads of freshly chopped parsley to the soup! I love parsley and think it just gives the soup a little something extra…
It may not be the healthiest of soup recipes, due to the cream and the starchy potatoes, but it´s definitely one of the yummiest!
I don´t know about you, but I like my leek and potato soup to be a little bit chunky and have a bit of a bite to it! That´s why I only purée about half of it, leaving the rest of the potato in chunks. Works for me, but if you prefer a completely smooth soup, just blend it fully!
Serve it with some crusty bread!
Like I said, this soup is great served with a slice of crusty bread! If you want to try making some homemade bread, I have plenty of recipes you could try.
For something really easy, that requires no kneading or proofing, you could try making some soda bread! This Caramelised Onion and Balsamic Soda Bread goes really well with this soup! If you are a bit more of an advanced bread maker, why not try and make some sourdough bread? Find out in my baking basics post How To Make Your Own Sourdough Starter, and then use it to give my Crusty White Sourdough or Seeded Sourdough Loaf a tr
More Soup Recipes
- Grandma´s Thick Vegetable Soup
- Roasted Pumpkin Soup
- Red Lentil Soup
- Roasted Cauliflower and Bacon Soup
- Carrot, Ginger and Lentil Soup
Leek and Potato Soup
Recipe
Ingredients:
- 10g butter
- ½ tbsp sunflower or olive oil
- 1 medium onion
- 360g leek (about 1 large leek)
- 280g potatoes
- 2 vegetable stock cubes
- 50ml double cream
- 1 small bunch of fresh flat-leaf parsley, finely chopped (or a large handful of frozen parsley)
Method:
- Start by preparing the vegetables. Peel and finely chop the onion. Wash the leek thoroughly and then cut into semi-circles (slice it once down the middle and then slice). Peel the potatoes and cut them into roughly 0.5cm cubes.
- Add the oil and butter to a large pot. Set over a low heat and wait for the butter to melt. Then add the onion and cook for a few minutes until it starts to soften and become translucent.
- In the meantime, dissolve the two vegetable stock cubes in 600ml of boiling water.
- Add the sliced leek, chopped potato and stock to the pot and bring to a simmer.
- Cook the soup on a gentle simmer for about 15-20 minutes, or until the potatoes are cooked (soft but not completely mushy, check by inserting a fork or just trying a piece).
- Use a blender to purée roughly half of the soup. This will thicken the soup but still leave you with a little bite. If you prefer a completely smooth soup, purée it fully.
- To finish, stir in the double cream, chopped parsley and season generously with pepper and a little more salt if needed.
- Serve with a slice of crusty bread (I´d recommend a crusty white sourdough) and a scattering of fresh parsley. Enjoy!
