A simple yet filling and delicious Leek and Potato soup.
Prepare this the night before so that it is ready to reheat at lunch the following day.
It can also be easily made at lunchtime to be eaten immediately.
- 500g/1lb potatoes
- 4 large leeks
- 1 large brown onion
- 1 litre/2 pints vegetable stock
- Butter or extra virgin olive oil
- Chopped parsley
- Peel the tough outer part from the leeks. Chop off the root then thinly slice until the slices become green.
- Peel and slice the onion.
- Heat the butter or olive oil in a large pan then add the leeks and onions. Cover the pan and allow the vegetables to sweat for around 15 minutes, stirring occasionally.
- While the leek and onion are sweating in the pan, peel and chop the potato. Add to the pan and stir so that the potato gets coated with the oil or butter. Fry for a few minutes longer.
- Pour in the vegetable stock then add some salt (if needed) and pepper to taste before bringing to the boil. Parsley can also be added at this point for a slightly different flavour. Reduce the heat to a simmer then cook until the potato is beginning to break up a little. This will take 20-30 minutes and the purpose is to thicken the soup a little.
- Ladle the soup evenly into 4 bowls then sprinkle each with a little fresh parsley. Serve with chunks of rustic crusty bread.
My preference is to keep this as a vegetarian Leek and Potato soup by using vegetable stock but other types of stock will achieve different flavours. Experiment with using either beef or chicken stock as both work well.