Potato & Leek Soup
6 servings
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Ingredients
Tick each one off as you go.
- 3 ½ tablespoons (50 g) butter
- 3 large leeks, washed & sliced
- 1 onion, chopped
- 1 lb (500 g) floury potatoes, diced
- 4 ⅛ cups (1000 ml) chicken or vegetable stock
- 100 ml cream, plus extra to serve
- Salt, white pepper & chives
Washing leeks
Slice first, then swish in a big bowl of cold water — the grit sinks, the leeks float. Lift them out, don't pour.
Method
- Sweat the leeks. Melt the butter over low heat. Add the leeks and onion with a pinch of salt, cover, and sweat 10 minutes without coloring, stirring now and then.
- Potatoes & stock. Stir in the potatoes, pour over the hot stock, and simmer 18–20 minutes until the potato is completely tender.
- Blend. Blitz until completely silky — in batches if needed. Sieve it for restaurant-smooth, if you're feeling fancy.
- Finish. Stir in the cream, warm through gently (don't boil), season with salt and white pepper. Swirl, chives, bread. Done.
Granny's tip
White pepper, not black — it seasons without freckling the pale, silky soup. That's the old-school polish.