Leek and potato soup is a classic British recipe, it is a winter favourite when served warm. But cold, the soup is perfect for a summer lunch or even on a picnic
Leek and potato soup is also known as Vichyssoise and is believed to have originated in France though there are many other claims on the origin of this classic soup.
Wherever it comes from, a leek and potato soup is both delicious, easy and cheap to make. What is not to like?
- 8 fresh leeks, trimmed, washed and finely chopped (this can be done in a food processor)
- 2 sticks of celery, roughly chopped
- 1 carrot, roughly chopped
- 55g (2oz) butter
- 1 tablespoon light and mild olive oil
- 2 large baking potatoes, peeled and diced
- 1.5 litres (3 pt) vegetable or chicken stock
- 150ml (¼ pt) single cream)
- Sea salt and ground black pepper
- In a large soup pot, or saucepan, melt the butter and then add the shredded leeks, chopped celery and carrots. Gently sweat in the butter and olive oil for 5 minutes, until softened.
- Add the diced baking potato and the stock. Bring to a gentle simmer. Cover and cook for 30 minutes.
- Test to make sure all the vegetables are cooked by prodding with a sharp knife, they should all be tender. Remove the pan from the heat.
- Whiz the soup in batches in a food processor and place back into the pan do not over blend. Once all the soup has been blended to a coarse consistency, add the single cream and seasonings to taste. If the soup is a little thin, boil to reduce down a little.
- Serve the soup in warmed bowls with crusty bread and for extra flavor and texture, top with strips of cooked leek or crispy bacon pieces as long as the soup is not for vegetarians.
Based on a recipe from British Leeks.