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Leek and Potato Soup Recipe

by Suzannah Butcher on Friday, 28 September 2012

Incredibly comforting, this wholesome soup is the perfect thing to make with fresh chicken stock after a Sunday roast

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  • Serves 4

  • Prep time 15 mins

  • Cooking time 35 mins

  • Total time 50 mins

Ingredients

  • 40g (1 1/2 oz) butter
  • 3 large leeks, washed, trimmed and sliced
  • 1 large onion, peeled and chopped
  • 150ml (1/4pt) white wine
  • 700ml (1 1/4pt) free-range chicken stock or vegetable stock
  • 450g (1lb) potatoes, peeled and sliced into 1cm thick rounds
  • 4tbsp creme fraiche
  • small bunch chives, finely chopped

Tip

Make a large batch of soup, without adding the creme fraiche or chives and then freeze it in portions for a warming, convenient dinner. It can either be defrosted in the microwave on low and stirred at intervals, or defrosted overnight in the fridge. Once defrosted heat through until piping hot.

Preparation

  1. In a large pan, melt the butter and gently cook the leeks and onion over a medium heat for 10 minutes, covered, until softened but not coloured. Turn up the heat slightly, add the wine and simmer for 3 minutes. Add the potatoes to the pan and stir then pour on the stock, bring to the boil and turn down to simmer, uncovered, for 20 minutes until the potatoes are tender.

  2. With a stick blender or food processor, whizz the soup until thick and smooth. Return to the pan to gently heat through, season, then ladle into deep bowls topping each with a tbsp of creme fraiche and a scattering of snipped chives.

  3. Get ahead and make a large batch of soup, without adding the creme fraiche or chives and then freeze it in portions for a warming, convenient dinner. It can either be defrosted in the microwave on low and stirred at intervals, or defrosted overnight in the fridge. Once defrosted heat through until piping hot.