Potato and Leek Soup
I saw some fresh looking and cheap leeks at the supermarket the other day and since I still have a bag of potatoes in the fridge, I bought them to make this potato and leek soup. This soup is really really simple to make, and I like the fact that it does not require cream because the potatoes alone give the soup a nice creamy and chunky texture. So this soup is low fat and healthy! It is filling on its own and we had it as a meal with home made garlic bread toast.
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- 25g butter
- 1 large white/yellow onion, chopped roughly
- 1 large leek, sliced thinly (see cooking note 1)
- 5 garlic cloves, peeled and crushed
- 850ml clear vegetable or chicken stock
- 3 large potatoes (around 450g), peeled and then cut to small chunks
- 100ml white wine (optional)
- sea salt and freshly cracked black pepper
- chopped fresh parsley (for garnishing, optional)
1. Melt butter in large and deep saucepan. And the onions, leeks and garlic, and cook over gentle flame till the onions have just started to caramelised (soft, translucent, shrunken). This takes about 4 minutes or more.
2. Gradually stir in the stock. Add the potatoes and bring to the boil. Reduce heat, cover and simmer gently for about 20 minutes, until the potatoes are tender.
3. Process the soup in a food processor or blender. If you want some chunky potato bits, pulse for only a few seconds. If you want smooth and creamy soup, pulse for slightly longer.
7. Return the soup to the saucepan. At this point in time, your soup probably resembles more of puree than soup. Add hot water or soup stock (a little at a time, I added around 100ml) accordingly to get the consistency you like.
8. Stir in the wine if you are adding it, season with salt and pepper to taste. Warm through.
9. Ladle soup into serving bowls and garnish with chopped parsley. Serve with toast.
1) To clean leeks, slice them half lengthwise, then wash thoroughly as there is soil trapped in between the leaves. Pat dry with kitchen paper towels and slice thinly.