This leek and potato soup recipe has become a seasonal staple for us. Leeks are reliable, low maintenance and easy to grow. They remain ready to harvest for long periods at a time, meaning that we can enjoy regular harvests for many weeks. We began using them in soups – a delicious warming meal that is perfect for workers returning from a cold plot.
But leeks can easily get lost in a soup. We wanted our homegrown leeks to come to the fore and be the stars of the show. We also wanted this soup to be quick and easy, after a hard morning’s work at the allotment we didn’t want to be making our own stock, but we did want to be enjoying that morning’s harvest. So after going through several adaptations over many weeks, here is our quick and easy, very ‘leeky’, leek and potato soup recipe.
Ingredients
- Equal amounts of leeks and potatoes. Around 600-700g of each works well for four hearty servings
- A knob of butter
- 1 stock cube made up with about a litre of water
Method
Begin by trimming the leeks and then cut them into short slices lengthways. Melt a generous knob of butter in a large saucepan. Add the leeks and soften in the melted butter. While the leeks are softening, peel and dice the potatoes into small cubes.
Once the leeks have softened, add the potatoes and the stock, then season with salt and pepper, and bring to the boil. Once a rolling boil has been reached, reduce the heat, cover and simmer for about 10 minutes, or until the potatoes have cooked. Check the seasoning, and if necessary, adjust. Leave to cool for a few minutes before pureeing.
The soup is now ready to be reheated and served. It will keep covered in the fridge for a couple of days, and also freezes well. Garnish, serve with a slice of homemade bread and enjoy.
Quick and easy, and very ‘leeky’ – our leek and potato soup recipe.