This hearty and warming Leek and New Potato Soup that is ideal for a winter supper but delicious all year around. Use a fairly strongly flavoured boullion for best results. Serve with some crusty bread or croutons for a delicious lunch.
- 4 medium sized leeks
- 500g baby new potatoes
- 1 medium onion
- Butter, Olive Spread or Olive Oil
- 1 litre of Vegetable Boullion/Stock
- Wash the potatoes thoroughly. No need to peel them although scraping might be to your preference. If needed, chop into bite-sized pieces. Put into a bowl and cover with water while continuing with the rest of the preparation.
- Chop the roots from the Leeks. Peel off the tough outer layer and slice thinly, starting at the root end. I stop when it gets too green. The greener part of the leek can be used in making a vegetable stock.
- Peel and coarsely chop the onion.
- Heat the oil or melt the spread over a lowish heat. Add in the leeks and onions. Stir to coat with the hot oil then cover the pan and sweat for around 20 minutes, stirring occasionally.
- By now the leeks and onions should be turning slightly golden and should be well softened. Allow to sweat for a little longer if necessary.
- Drain the potatoes then stir in to the pan to coat with the oil. Pour in the stock. Bring to the boil then reduce the heat, cover and simmer gently for 10-15 minutes until the potato softens.
- Add salt and pepper to taste.
- The soup is now ready to serve although it can be blended if that is your preference. I prefer to leave the vegetables intact yet blending makes a soup that can easily be served in a mug.
Serve with Rustic Bread or Croutons or another bread of your choice. Sprinkle the Leek and New Potato Soup with some freshly chopped parsley to taste.