One cold Autumn day at the beginning of November I wondered what I could make to cheer us up and warm us through. The days were getting shorter and colder, and even though the trees looked beautiful as they shed their yellowed leaves, it felt very strange digging out the scarves and gloves – particularly as we hadn’t had much of a Summer!
Flicking through one of my favourite cookery books, Perfect – 68 Essential Recipes for Every Cook’s Repertoire by Felicity Cloake – I came across an old favourite, Leek and Potato Soup. “That’s it!” I thought, “That’s what I’ll make!” All I needed was a few leeks and potatoes, some stock, and some chopped chives and cream.
I made it, and it put the life back in me! (It’s a very filling soup!)
- 3 fat leeks
- 40g butter
- 3 medium floury potatoes (i.e., Desiree, Maris Piper, Estima or King Edwards)
- 700ml chicken stock (or vegetable)
- Salt and pepper (and plenty of pepper to taste)
- A little cayenne pepper to give a little kick (optional)
- A small bunch of chives, chopped to serve
- A dribble of single cream
- Trim the leeks of coarse green tops and slice.
- Melt butter in a large saucepan over a low heat (do not burn)
- Add the chopped leeks
- Season with salt and pepper, cover and allow to sweat on a low heat for 15 minutes
- Stir occasionally to prevent the leeks sticking
- Cut the potatoes into chunks (you don't need to peel them)
- Add the potatoes to the saucepan and cook for 5 minutes
- Cover the vegetables with the stock and bring to a simmer
- Partially cover the saucepan and simmer for 45 minutes until the potatoes are soft
- Blend until smooth using a hand blender or liquidiser
- Check the seasoning and add some cayenne (not too much)
- Reheat and serve with chopped chives and a swirl of cream