A silky smooth leek and potato soup which can be enjoyed both warm and cold. An easy to make soup which can be kept simple or loaded with other goodness.
Soups are one of my favourite things to cook and eat. Apart from being one of the easiest things to cook, they are always so versatile as you can adapt with what you have in the kitchen. Personally, whenever I see leeks in season I tend to buy them, and sometimes I might even go overboard. In fact, this recipe was made the same week I made my Leek, Mushroom and Feta pies , as I had bought a huge amount of leeks that I wanted to use up before they go bad. This soup was perfect for that since I used my last leeks. I managed to make this recipe twice with the amount of leeks I had!
Making the soup
This soup takes almost the same time to prepare and to cook, which makes it relatively easy. I always prepare all the ingredients before I start cooking so that I’m not rushing all over the kitchen for nothing, especially as all the ingredients go almost all in at once.
Basically, after preparing all the ingredients, you start by cooking the leek and carrots until they are nicely softened. Afterwards add the potatoes, herbs and the vegetable stock and let cook for about 30 minutes. That’s it! Blend everything up and serve warm or cold.
Cleaning the leeks
The most time consuming ingredient to prepare for this soup has to be the leeks. The reason is that you have to make sure that you remove all the soil and sand that is stuck between all the layers of the leek. Although recently I discovered a method which is easy and you can do while preparing something else.
First you need to chop the leaks thinly, something which is ideally for this soup so that they cook all evenly and quickly. Then give the chopped leeks a good rinse under cold running water to remove any visible soil. Then remove the dark green part of the leek. I like to save this in the freezer for when I make my own vegetable stock. Afterwards, slice the white and light green leek from the middle and slice each section into half moons.
Place the chopped leek in a large bowl filled with cold water, agitate the leeks and let it sit while you continue to prepare the other vegetables required for this soup. Once you’re done, you will see that the soil and sand in the leeks has deposited itself at the bottom of the bowl. Scoop out the leeks with a sieve or slotted spoon and place in a clean bowl.
How to serve
This leek and potato soup is a versatile soup as it can be served either warm or cold. For a warm soup I like to serve it with a drizzle of olive oil, black pepper, fresh herbs and a sprinkle of chili flakes for some heat. Alongside it, there is always a couple of fresh garlic bread as it compliments it so well.
For the cold version you can serve it with a dollop of heavy cream and a sprinkle of chives on top.
Additionally, you can treat this soup as a loaded potato and sprinkle on top some cheese, green onions, bacon or whatever you like.
Leek and Potato soup
- 350 g potatoes peeled and cubed, Maris Piper, King Edward, Desiree, Yukon Gold or Nicola
- 1 medium leek chopped in half moons
- 1 small carrot finely diced
- 1 tbsp olive oil
- 1 tsp thyme
- 1 tsp oregano
- 1 litre vegetable stock 4 cups
- salt to taste
- fresh herbs, olive oil, black pepper, chili flakes, garlic bread to serve
Preparing the leeks
- First important step in this recipe, is to clean well the leeks. Wash the leeks and remove any visible soil.
- Remove the dark green top part of the leek and discard (save it for your homemade vegetable stock).
- While preparing the leeks make sure that after you chop them, you give them another good wash. Place the leek in a bowl and fill with clean water. Agitate the leeks in the water to remove any soil you might have missed the first time washing them.
- Scoop the leeks out of the water and place in a new bowl.
Making the soup
- In a large pot on medium heat add the olive oil. Add the chopped leeks and carrots. Let cook until these soften for about 5 minutes.
- Once these are softened add the potatoes together with the vegetable stock. Add the thyme and oregano and stir well. Cover the pot and let it cook for about 30 minutes, until the potatoes are fork tender.
- As soon as the vegetables are ready. Use an immersion blender or a traditional blender, to blend until smooth. Once the soup is blended season with salt to taste.
- Serve topped with olive oil, fresh herbs, black pepper and some chilli flakes, with some crusty toasted garlic bread on the side, if desired.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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