Helen RandellPotato and leek soup
August 9th 2011 07:31
Heading towards my local fruit and veg shop the other night, I spied a sign advertising leeks for $1.99. Immediately the thought sprang to mind that I should make some potato and leek soup. When I actually walked into the shop and saw that for $1.99 I could buy a bunch of 5-6 leeks, I was sold.
An absolute winner, this soup is easy to make and has a luxurious, thick consistency with a mouth feel which you would swear includes cream. The real trick is to properly cook the leeks through at the beginning – you want them golden, caramelised and perhaps with just a few brown bits around the edges. I am so impressed I’m going to get another bunch of leeks so I can make a big batch for the freezer – perfect for a warming lunch or a light meal.
Potato and leek soup - serves 4
50g butter
4 medium potatoes, cut into chunks
500g thickly sliced leek
6 cups warm vegetable or chicken stock
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Melt butter in a saucepan. Add leeks and cook until soft and golden. Add potato and cook with the lid on, stirring occasionally for about 10 minutes. Add vegetable stock; bring to the boil. Reduce heat and simmer, covered for 15 minutes. Ensure potatoes are soft, then cool. Using a blender or bar mix blend until smooth. Serve.
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