Potato and Leek Soup
A classic, comforting soup that uses pantry staples.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Ingredients
- 9
Ingredients
- 50 g (1¾ oz) Butter
- 3 medium Leeks, white and pale green parts, sliced and rinsed well
- 2 Garlic cloves, sliced
- 500 g (1 lb 1½ oz) Floury potatoes, peeled and cut into cubes
- 900 ml (3¾ cups) Vegetable stock
- 1 Bay leaf
- 240 ml (1 cup) Milk
- Salt and white or black pepper
- Chives, snipped, to serve
You’ll need: Large pot, Stick blender or blender
Method
Sweat the leeks. Melt the butter in a large pot over low heat. Add the leeks and a pinch of salt, cover and cook for 10 minutes, stirring now and then, until completely soft but not browned. Add the garlic for the last minute.
Simmer. Add the potatoes, stock and bay leaf. Bring to the boil, then simmer, partly covered, for 15 to 20 minutes, until the potatoes fall apart when pressed.
Blend. Discard the bay leaf. Blend with a stick blender until smooth, or leave some pieces for texture. Stir in the milk and warm through without boiling.
Season and serve. Taste and season well with salt and pepper. Ladle into bowls and top with chives and a few grinds of pepper.
Storage
Cool, then refrigerate covered for up to 3 days. Reheat gently until steaming hot, adding a splash of stock or milk if it has thickened. To freeze, do so before adding the milk and stir it in when reheating.