Creamy Leek and Potato Soup

Try this hearty creamy leek and potato soup. It's so easy to make and is the perfect comfort food for a cold winter's day.

Ingredients

Main Ingredients
  • 1bay leaf
  • 2 tbspbutter (or olive oil)
  • to finishcroutons (optional)
  • 100 mldouble cream
  • 3leeks (roughly sliced)
  • to finishparsley oil (optional)
  • 500 gpotatoes (peeled and cut into chunks)
  • to tastesalt
  • 2shallot (or 1 small onion sliced)
  • 1.25 ltrvegetable stock
  • to tastewhite pepper (optional)

Method

  1. 1.

    Melt the butter in a large saucepan and fry the shallots (or small onion) over a medium-low heat for 3-4 minutes until softened.

  2. 2.

    Add the leeks and continue cooking until they have softened.

  3. 3.

    Add the potatoes and bay leaf and give everything a good stir, then pour in the stock and bring to the boil. Turn down the heat and simmer on low for 25 minutes with the lid on.

  4. 4.

    When the potatoes are nice and soft remove the bay leaf and blitz with an immersion/stick blender until smooth and there are no lumps.

    You can also use a counter top blender, but allow the soup to cool a little so you don't burn yourself

  5. 5.

    Turn on the heat to low, stir in the cream and season with salt and pepper, keep tasting until your seasoning is perfect.

    You can use black pepper but it will add little black flecks to your soup but you can also leave the pepper out completely

  6. 6.

    Serve the soup with some crusty bread, and - if you want to be fancy - you can also drizzle over a little parsley oil and top with some chunky croutons and a little flat leaf parsley.