Learn how to make classic leek and potato soup. If you can chop up veg, you can whiz up a hearty homemade leek and potato soup in no time at all.
We’ve gone for a really classic combination of ingredients to make sure the leek and potato flavours have the main emphasis. These are complimented by a little cream to bring a silkiness to the soup as well as some rich chicken stock and a dusting of nutmeg for a final flourish of fragrance. These flavours all come together to create a moreish soup recipe that is perfect for a hearty lunch, a light supper or even a dinner party starter – delicious. We’ve pureed this version but it’s up to you how you finish off your soup. It can be nice left chunky for a hearty broth-like soup in the winter or even somewhere in between if you just barely blitz it so you have a creamy soup with some texture through it.
- 4 leeks, chopped
- 4 large potatoes, cubed
- 1tbsp vegetable oil
- 800ml chicken or vegetable stock
- 300ml single cream
- Pinch of grated nutmeg
- To serve:
- Grated nutmeg
- Parsley, chopped
Sweat 4 chopped leeks and 4 large cubed potatoes in 1tbsp vegetable oil for 10 mins, stirring occasionally until softened but not browned.
Add 800ml chicken or vegetable stock, cover and simmesr for 15 mins. Season to taste and leave to cool slightly.
Liquidise soup until smooth. Return to pan, stir through 300ml single cream and pinch of grated nutmeg. Reheat gently. Garnish with a swirl of natural yogurt, chopped parsley and some crunchy croutons.
You can freeze leftovers for up to 2 months. Defrost thorougly and reheat until piping hot before serving again.