The long transition between winter and spring always puts me in need of some comforting food, and nothing is better at warming the soul than soup. Leeks are in season AND half price in Sainsburys at the moment, which is great news for me as leek and potato soup is my all time favourite. However exciting spicy and highly flavoured food is, there is a lot to be said for the mellow, subtle flavours of this soup, it is unapologetically simple and it hugs you from the inside! There is no stock so you are really relying on the natural flavours of the few ingredients you use, the absolute key is seasoning, salt turns it from a watery mush, to a delicately flavourful delight. I use butter in this as it adds a really lovely low rich flavour, and this recipe makes about 4 - 6 servings so you aren't eating loads. If you are worried about the calories, you can use cooking spray instead.
Leek and Potato Soup
Butter (about 1 tbsp)
1 large onion
3 leeks
2 bigish potatoes
(like I said really simple!)
Roughly chop your onion and sautee in the butter over a medium heat
Whilst onion is cooking chop the potatoes into cubes (I don't peel them) and cut leeks, length wise first then into 1-2cm chunks
Once the onion is soft, add the leeks and potatoes and let them cook down into the buttery goodness for 10-15 minutes
Turn the heat right up and add boiling water until the vegetables are just covered
Bring to the boil, turn the heat on low, cover and leave to simmer for 30-45 minutes
Leave to cool down before you blitz with a hand blender
Once the soup is at the consistency you like, its seasoning time, Start with a big pinch of salt stir well and taste, you may need to do this several times, remember you can't take it out if you over do it!
Butter (about 1 tbsp)
1 large onion
3 leeks
2 bigish potatoes
(like I said really simple!)
Roughly chop your onion and sautee in the butter over a medium heat
Whilst onion is cooking chop the potatoes into cubes (I don't peel them) and cut leeks, length wise first then into 1-2cm chunks
Once the onion is soft, add the leeks and potatoes and let them cook down into the buttery goodness for 10-15 minutes
Bring to the boil, turn the heat on low, cover and leave to simmer for 30-45 minutes
Leave to cool down before you blitz with a hand blender
Once the soup is at the consistency you like, its seasoning time, Start with a big pinch of salt stir well and taste, you may need to do this several times, remember you can't take it out if you over do it!
Enjoy!
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