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Potato and Leek Soup

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Soup
Cuisine: British, French
Servings: 4 serves

Ingredients

  • 50 g butter
  • 1 tbsp olive oil
  • 600 g leeks (white and pale-green only), sliced thinly
  • 1 small brown onion, finely diced
  • 300 g floury potatoes (sebago or russet), peeled and diced into 2cm cubes
  • 1 L good vegetable or chicken stock
  • 1 small bay leaf
  • 100 ml thickened cream (plus extra to swirl)
  • Salt and white pepper
  • 2 tbsp fresh chives, finely sliced
  • Crusty sourdough, to serve

Instructions

  • Slice the leeks lengthwise, fan apart under running water, rub between fingers to remove grit. Drain on a tea towel, slice thinly across.
  • Melt the butter and oil in a large heavy pot over low heat. Add the leeks and onion. Sweat slowly for 15 minutes, stirring occasionally. Do not brown.
  • Add the diced potato, stock and bay leaf. Bring to a gentle simmer.
  • Cover and simmer for 20 minutes, until the potato breaks easily under a fork.
  • Remove the bay leaf. Blend the soup in two batches in a stand blender (lid slightly ajar with a tea towel over the top) until completely smooth.
  • Return to the pot. Stir in the cream off the heat. Warm gently. Season with salt and white pepper to taste.
  • Ladle into bowls, swirl with extra cream, scatter with chives. Serve with crusty sourdough.