It’s Winter, so that means it’s time for a soup recipe. I fear however that this recipe Leek and Potato Soup is going to expose my weirdness. I’ve been making this Leek and Potato Soup for years and while it is delicious, even if I do say so myself, I was never completely happy with it. It had that strange gluey texture, if that even is a word.

So I set about researching how to fix this. Apparently the type of potato you use can help. I nearly always buy Rooster potatoes as they are a great all rounder. The websites that recommended using different types of spuds were all US based and I’m far too lazy to research substitutes. Essentially, the problem is blending potatoes, which results in that stick to your mouth gluey texture that I don’t like. To combat this I leave the potatoes in big chunks, remove them from the soup before blending it, mash them up and add them back in. The soup is not as smooth but I like that.

 

 

Useful tips & links:

• If you like your soup completely smooth, make it as I have below  but just cut the potatoes smaller and when cooked, allow the soup to cool a bit before putting the whole thing in a blender and blitz until smooth.
• I like to sprinkle crispy bacon or chorizo on top for a bit of texture and contrasting flavours on top. If you want to keep this soup vegetarian, you could slice up a little extra leek and fry until crispy to serve on top of the soup.
• Many recipes for Leek and Potato Soup add a swirl of cream when serving. I don’t like it too rich so I don’t do that. I do use full fat milk when cooking the soup so I feel it doesn’t need cream. Feel free to swirl some or crème fraiche on top.
• This soup is great served with Guinness Brown Bread or in the photos here I served it with a white version of my Easy Brown Bread.
• For more warming soup recipes have a look here or for alternative Leek and Potato Soup recipes see Karen from Kenmare Foodie’s Wild Leek and Potato Soup or Vanessa’s The Everything Leek and Potato Soup on Kitchen Feasts.

 

 

 

 

 

 

 

 

 

 

 

Leek and Potato Soup

 

Serves 4-6

Ingredients:

• A large knob of butter
• 1 medium onion, finely diced
• 1 stick of celery, finely diced
• A clove of garlic, crushed
• 2 large or 3 medium leeks
• 2 medium potatoes, approx. 500g
• 500ml of hot chicken or vegetable stock
• 2 bay leaves
• 150ml of full fat milk or to taste
• Salt and pepper

Options for garnishing:

• Crispy smoked bacon, fried pieces of chorizo, chopped chives, chopped parsley, cream

Method:

• Heat a large saucepan over a medium heat and add the butter to the pan. When the butter is melted add the finely diced onion and celery to the pan and cook gently over a low heat until the onions are soft and translucent but you don’t want them to turn golden. This will take 10-15 minutes.
• While the onions are cooking prepare the leeks. Remove the tough dark green bit at the very top and slice the leeks lengthways down the middle and wash them thoroughly. Finely slice them into half moons. When the onions are soft, add the garlic and cook for another minute.
• Add the sliced leeks into the pan and cook gently until soft. Add more butter if needed.
• While the leeks are cooking peel the potatoes and cut into eighths, smaller if you plan to blend the whole thing. When the leeks are cooked add the hot stock to the pan with the potatoes and bay leaves. Bring it close to a boil and then reduce the heat to a simmer. Cover the pan and allow it to simmer for 15-20 minutes or until the potatoes are just cooked.
• Remove the bay leaves from the soup and discard them. Carefully scoop out the potatoes and put them into a large bowl. Mash them carefully with a regular masher or even better if you have a potato mill or ricer push them through that. Use a stick blender to blend the rest of the soup or allow it to cool slightly before putting it into a blender.
• Combine the blended leeks and potatoes in the pan again and pour in the milk. Reheat the soup until hot and season generously with salt and pepper, tasting as you go.