Leek and potato soup won’t win any prizes for presentation, but boy is it tasty. This classic soup is easy to make in under 30 minutes – very handy if you have unexpected guests. It also freezes well and I tend to have a few portions in my freezer ‘just in case’. Tasty, easy, quick and freezes well. What’s not to like?
Leek and Potato Soup
Suitable for Vegetarian, vegan and gluten free diets
- 1 large leek – sliced
- 2 baking potatoes – cut into 1.5cm cubes
- 2 tbsp oil
- 1small onion
- 1 garlic clove – finely chopped
- 1 bay leaf
- A small pinch of nutmeg
- Stock – approximately 1 – 1.5 litres
- Salt and pepper to taste
- Place your oil in the pan and add the onions and garlic. Heat gently until soft.
- Add your leeks, stir well and sauté for a further 5 minutes.
- Add your potatoes and bay leaf then top up with the stock. Make sure your stock covered your vegetables by a few centimetres.
- Bring to the boil and simmer until your potatoes are cooked. Make sure you don’t over cook.
- Remove the bay leaf. (Yes, trying to find a bay leaf in amongst the leeks is a nightmare).
- Add your pinch of nutmeg. Try not to overdo the nutmeg as it will make your soup taste bitter and slightly soapy if you add too much.
- Add salt and pepper to taste.
- You can serve your soup they way it is or blend it. I blended about 1/3 of my soup and mixed the blended portion with the rest of the pot*. I also added some charred leeks just for some extra colour.
*I do this because my friends don’t agree on blended vs unblended vegetable soups. This approach means everyone is happy – or maybe nobody is happy. Either way, it means I can’t be accused of favouritism.
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