Leek And Potato Soup Recipe

How to make it

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• Trim and wash the leeks and roughly chop. In a large pan heat a tbsp of cooking oil, then add the leeks along with a good sprinkle of salt. Stir well and add the butter, then reduce the heat. Sweat the leeks until soft, stirring occasionally.
• Peel and roughly chop the potatoes and add to the pan along with the stock, raise the heat and bring to the boil. Once boiling, drop the heat and cover the pan and simmer for at least 20mins to cook the potatoes fully. Last time I made this I forgot about for at least an hour, I only got away with this because the pan was on a very low heat and had a lid on it, stopping the water from boiling away.
• Once cooked, take the pan off the heat and blitz it with a hand blender until smooth. If it's not as thick as you would like, return the pan to the heat and gently simmer until reduced enough. Alternatively, if it's too thick, you can add milk, cream, stock, even water. Mix it in well and check the seasoning.
• Hopefully your home-made stock was well seasoned so you shouldn't need to add too much salt, but always add a pinch at a time, stir well and taste before adding more. Once you add too much there is no going back!
• I like to finish this with a few tiny drops of balsamic vinegar, probably less than quarter of a tsp. Stir that in well and your soup is ready. Today I served it in my favourite mug with plenty of cracked black pepper.