Leek and Potato Soup
When the days can be lacking in light, warmth and sunshine, I seek comfort and positivity elsewhere….and quite often by lunchtime the thought of tucking into a lovely bowl of hearty, comforting, and of course, fuss free soup is a positive pique on my emotional stance for the day!
I feel at this time of year I’ve got to take my wins where I can get them and park up with a hug in a bowl with a sourdough kiss is where it’s at for me. Plus its a healthy and portable lunch for my husband to take into work the next day, so cue self-bestowed brownie points, wife of the year awards and domestic goddess status!
The great thing about this soup is that the ingredients can be picked up absolutely anywhere from farm shop to the corner shop. Obviously, the fresher the ingredients the better the soup will taste, and where a recipe is so simple and stripped back, it’s best to get the freshest you can.
I try and get them from a veg shop, pick the freshest I can see and get some tasty potatoes like King Edwards or Marfona to add flavour; But honestly, I made this the other day with some leeks kicking around from Xmas (what better way to have a veg drawer clear out than to make a soup!) and it was amazing!
I was quite prepared as well to whack some cream into this to give it that luscious, silky feel that works so well with soup, but I found that blitzing half the soup in the food processor and leaving the rest chunky resulted in a delightfully creamy taste without the cream! I was generous with the butter at the start of the recipe as this adds a rich flavour when you wilt the leeks and to keep it fuss-free I used Kallo stock cubes and was more than happy with the result!
Let me know how you get on in the Fuss Free Foodie FB group. Lisa x
Leek and potato soup
Generous tbsp butter or oil
1 onion, diced, 1cm square
4 potatoes (approx 650g) peeled and diced, 1cm square
4 leeks, cleaned and slice into in rings, white and light green parts only
1.2L vegetable stock
2 bay leaves
Salt and pepper
Optional thyme, chives for garnish
- Add the butter or oil to a large pan, medium heat, melt and add the onions.
- Soften the onions for 5 minutes, then add the leeks, and cook for 5-10 minutes until softened and wilted.
- Add the potatoes, stir through so coated in butter. Season with salt and pepper and add the stock and bay leaves.
- Once the potatoes are soft, take off the heat, remove the bay leaves and blitz half the soup smooth in a blender, then add back to the pan. Check the seasoning.
- Alternatively, use a stick blender to puree half the soup in the pan.
Serve with delicious bread!
Fuss Free tip.
For me, there is nothing less satisfying than runny soup, so I always air on the side of caution and add 1L of stock to start with and keep the last bit to one side. Generally, the liquid should comfortably cover the veg. You can add it in later to alter the consistency but you sure can’t take it out!! x