Being a pescatarian I don’t have the legendary chicken soup recipe to get me through all ills, heartbreak and a cold winter. But I do have this – Leek and Potato Soup which is so hearty, tasty and nourishing it gives me just the hug in a bowl I need.
It’s the perfect winter food drawing on ingredients which are readily available and super cheap, although when the weather is as bad as it’s been this Spring I find myself making it still!
This batch makes about 8 adult portions and can be frozen. Out of season and without any offers on the ingredients at the supermarket I’ve made this for £2.40, so less than the cost of a cheap can of soup (30p) and so much fresher, more nourishing and more akin to a luxury chilled soup. The creaminess is mainly derived from blending some of the potatoes so vegans or dairy intolerant can stop right there or you might want to add a splash of milk at the end to make it even richer.
Leek and Potato Soup
- 2 tsp of olive oil or butter
- 3 large leeks, finely sliced
- 2kg potatoes, half peeled, half skin on and chunky diced
- 2 teaspoons of jar minced garlic or 4 cloves of garlic crushed
- 2 bay leaves
- 2 vegetable stock cubes
- 150ml milk (optional)
- Salt and pepper.
- Step 1 1. Throughly wash the leeks and soften in the oil. If they start to stick add a little water. Chop the potatoes while they are cooking.
- Step 2 2. Add garlic to softened leeks and cook for another minute.
- Step 3 3. Add chopped potatoes, bay leaves, stock cubes and enough water to cover all the vegetables.
- Step 4 4. Bring to the boil and cook for a further 15-20mins, until the potatoes are soft. Remove the bay leaves.
- Step 5 5. Either use a hand blender in the pot to quickly pulse until about a third is puréed or remove a third and blend then return to the pan. Season soup to taste.
- Step 6 6. Add the milk or a little more water to desired consistency.