CREAMY LEEK AND POTATO SOUP

Ingredients

Makes 4 - 6

• 3 large leeks, cleaned and sliced
• 1 small onion, chopped
• 3 medium–small potatoes, peeled and diced
• ½ glass of milk (optional: add 2 tbsp of sour cream for extra creaminess)
• 1000ml chicken or vegetable broth
• Salt and pepper, to taste

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Tips for the Perfect Soup

• Use vegetable broth for a vegetarian version.
• Garnish with fresh herbs, a swirl of cream, or crusty bread for an elegant touch.
• Adjust thickness by adding more broth or milk to suit your preference.
• Serve immediately for best flavour, or store in an airtight container in the fridge for up to 3 days.

Method

1. Gently cook the chopped onion, sliced leeks and diced potatoes in a large saucepan over a low heat until softened but not browned. Stir to coat with the softened vegetables.
2. Season, pour in the broth and bring to the boil. Reduce to a simmer and cook until the potatoes are tender.
3. Blend the soup until smooth and silky, and stir in the milk and/or sour cream (if using) for a richer finish.
4. Warm through before serving and add extra virgin olive oil.

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This method follows the traditional approach of slowly softening the vegetables before simmering them in stock and blending to achieve a smooth consistency. Leek and potato soup is widely regarded as a simple yet “timeless” recipe that relies on few ingredients to create a balanced flavour. 

Whether you prefer it rustic or perfectly puréed, this soup is easy to adapt and ideal for colder days when you want something nourishing and satisfying.

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