Potato and leek has always been one of my favourite tinned soups and so it seemed only right when brainstorming ideas for Soup of the Month that it should go on the list. It may seem boring or unoriginal but it’s definitely a classic that I wanted to try making my own version of.
Potatoes are awesome. I’ve said it before and I’ll keep saying it. In every form and recipe, they are just there…. being awesome. You can mash or boil them to provide a background for the main event, or they can come to the front of the stage and be the main event themselves. There’s just nothing you can’t do with potatoes (except, possibly put them in a cake – we shouldn’t do that!).
And then there’s leeks. Delicious, mild and buttery – a leek is the onion’s slightly more sedate cousin. Although used in similar ways, they make somewhat different contributions to a dish. I must admit I tend to prefer using onions because all they need is chopping and frying, whereas a leek needs a little longer and gentler process of sweating it down to use in the dish. That being said there are times when leeks will do the job a whole lot better.
Being the sedate cousin means that in a recipe like this where you don’t want to let the onion take over the show, a leek is perfect. Soup is a prime example of this – potato and onion soup would be a whole different ball game!
As it is, a good potato and leek soup is gentle, creamy and still very tasty. I love it with some freshly ground black pepper and a bit of fresh crusty bread, or even a bit of homemade focaccia if I’m feeling decadent.
Let me know what you think of this Soup of the Month! You can contact me via the comments section or by using the Contact Me form on the site, or I share everything to Facebook, Instagram, Twitter and Pinterest so feel free to contact me that way. I love hearing from you! Enjoy DDx.
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Creamy Potato and Leek Soup
- Total Time: 2 hours 10 minutes
- Yield: 6 servings 1x
Description
Creamy, rich and satisfying- the perfect winter warmer.
Ingredients
- 150ml double cream
- 1 tablespoon olive oil
- 1 onion, sliced
- 250 g potatoes, diced
- 2 leeks, halved and thinly sliced
- 1.2 litres vegetable stock (I used 3 cubes dissolved in 1.2 L boiling water)
- salt and black pepper
Instructions
- Put the olive oil in a large pan and heat over a low heat.
- Add the onions, potatoes and leeks. Cook for about 20 minutes.
- Add the hot stock and bring to the boil.
- Season well, cover and simmer for 1 hour until everything is soft and beginning to break down.
- Remove the lid, stir and continue to gently simmer for 20 minutes.
- Allow to cool slightly and then use a stick blender or put through a food processor to make a smoother soup.
- Put back into a new pan over a low heat. Add the cream and stir until combined and hot. Serve with a sprinkle of black pepper and some crusty buttered bread!
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
