For Birdy, Mary and Em, here’s the easiest and yummiest recipe for leek and potato soup you’ll ever find. It’s based on Nick Nairn’s recipe but it’s cheaper and has seasoning (I can’t understand why the original doesn’t). I’ve not bothered making the croutons because
I’m lazy it’s so filling but do have a look at that page because you might like them. Anyway, on with the recipe. It serves four hungry people.
60g/2oz unsalted butter
2-3 large potatoes, peeled and diced
3-4 leeks, roughly chopped (use the whole leek)
2 vegetable stock cubes, each dissolved in 1 pint of water (ignoring the packet instructions)
100ml/4fl oz double cream (single cream also works well, as does long life cream from the store cupboard**)
About a teaspoon of salt (depends on how many potatoes you use) and pepper
A tablespoon or more of dried parsley (or 2 tbsp fresh flatleaf parsley, chopped)
- Peel and dice the potatoes, chop the leeks (see picture 1).
- Gently melt the butter in a large non-stick saucepan and sauté the potato and leeks for 3-4 minutes.
- Pour in the vegetable stock, add the salt and pepper, bring to the boil and then reduce the heat and simmer for 10-12 minutes or until the potatoes are soft.
- Stir the cream and fresh parsley into the soup and then remove from the heat (see picture 2).
- You can eat this immediately but it is hugely better if you let it cool, pop it in the fridge and reheat later.
- Serve with fresh crusty bread or with the croutons as in the original recipe (see picture 3).
I’m off to see if I’m not too late to add this to BW’s Blogichef extravaganza.
** Thanks to our favourite peace chick Mary for guineau pigging and letting us know that half n’ half cream works well stateside.
Update, March 2006: I’ve started using more than 4oz of cream, probably more like 60z. It makes it much creamier soup but of course it’s still delicious with the lesser (and healthier amount). I’ve also added carrots a couple of times, also delicious.