This is a great soup. This is an even better soup for when you think that spring has arrived, leave the house in your finest spring wear only to be attacked by the rain gods on the way home. In such a situation, something hot, comforting and insanely delicious is needed to get you out of that bad mood you're in and to get some warm blood pumping through your veins once again. This, for me was perfect and I can most definitely recommend this bowl of goodness with a steaming hot cup of tea. With milk. Because I'm English. Oh, and why not throw a blanket in the mix too with season three of Dexter.
Although I've eaten it a lot, I've never actually made leek and potato soup before but I'll definitely be doing this one again. In fact I'm hoping for a few more rainy days as an excuse. Who knew that these two ingredients could be so tasty. The recipe only uses milk and stock but I had a bit of cream to use up so threw that in too. Definitely not a bad thing. If you've never had this before, or have never tried your hand at making it yourself, then all I can say is do it. It'll make you very happy. And warm.
Ever so slightly adapted from 'Great British Food'
4tsp olive oil
1 medium onion, diced
500g potatoes, peeled and cut into small chunks
600ml stock, I just used a chicken stock cube as it was all I had
2 bay leaves
400ml milk, I used 75ml of cream and 375ml milk
salt and black pepper
Chived to serve
Firstly, cut the leeks into 4 length ways, then cut them into squares and wash thoroughly.Heat up the oil and butter in a large pan and sweat half of the leeks with the onion for about 10 minutes or until soft and translucent.
Add the potatoes and season with salt. Be careful with how much slat you add at this stage though as your stock may already be quite salty. If you're not sure, wait to season until after you've added the stock. Cook, uncovered, for 5 more minutes.
Add the stock and bay leaves and bring to the boil. Simmer for about 15 minutes or until the potatoes start to fall apart. Add the remaining leeks together with the milk and season with salt and pepper. Bring back to the boil and simmer for 5-10 minutes or until the leeks are cooked through. Sprinkle with chived to serve.
Note: If you want a smooth soup, remove the bay leaves before blending.