Having made a heap of ham stock the other day and having bought very cheap leeks and potatoes, last night’s dinner was a no-brainer. It’s not an especially summery soup but if you fancy you can eat it cold as a vichyssoise if the weather’s just too nice to be eating warm soup. We had it hot, but only due to the fact that I left it too late to cook and to cool. I pretty much followed the recipe in the New Covent Garden Soup Book, a great little recipe book with lots of different soup inspirations; some (like this one) quite traditional, and others much more unusual.
You can easily make this dish by using vegetable stock or water, and vegan by skipping the dairy.
Leek and Potato Soup
1 small onion
3 leeks, cleaned
2 medium floury potatoes
About 1 pint stock or water
2 waxy potatoes
Milk, cream or fromage frais
- Slice the onion and two of the leeks finely. Gently fry on a low heat for around 10 minutes, until soft.
- Dice the floury potatoes and add to the leeks. Fry for another 5-10 minutes or so until soft.
- Add the stock or water and bring to the boil for 5-10 minutes, stirring occasionally. Remove from the heat and blend the soup. At this point, taste the soup and season to taste with salt, pepper and herbs (chives are particularly good here). Add more water if necessary (if serving the soup cold, it will probably need to be thinner than if you’re serving it warm).
- Slice the remaining leek and dice the waxy potatoes and stir through the soup. Cook gently until the potato is cooked.
- If serving warm, stir through some milk, cream or fromage frais and serve immediately. If serving cold, cool and add the dairy once cool. Chill until needed.