The nights are getting longer, the skies are getting greyer and though it’s rather late this year autumn is upon us. When it gets gloomy outside and we all start to feel a bit chilly there’s nothing more comforting than a nice bowl of warm soup. But you need something substantial to keep the shivers at bay, that’s where this leek and potato soup comes in…
This is a very simple recipe, slightly unconventional in a couple of ways. Firstly I add half a teaspoon of red chilli powder to give it a little extra warmth! Secondly, I don’t use as much butter or cream as some other recipes; I find the potato and leek combination is fairly rich by itself.
Leek & Potato Soup with a twistCourse: Main, starterCuisine: European, Anglo-IndianDifficulty: Easy
Serves 4 as a starter, and 2 as a hearty main course.
300g leeks (the white part only sliced)
300g floury potato e.g. King Edward (chopped into 1cm dice)
½ tsp Kashmiri red chilli powder
1 onion (roughly chopped)
1 bay leaf
750ml chicken or vegetable stock
50ml double cream
1 tbsp chives (finely chopped)
Salt and freshly ground black pepper to season
- Melt the butter in a large lidded saucepan over a medium flame. Add the leeks, potatoes, and onions. Stir to get everything covered in butter.
- Reduce the heat and put the lid on the saucepan. Let the vegetables steam in the butter for about 10 minutes. Stir occasionally.
- Meanwhile, heat the stock in a separate pan with the bay leaf. When the vegetables have finished steaming add the stock to the large pan and bring to a simmer. Season with salt and pepper, then cover with the lid again and leave to simmer for 5 minutes.
- Remove the large pan from the heat and set aside a tablespoon of cooked leeks for garnish.
- Remove the bay leaf and discard.
- Add the cream to the large pan and using a stick blender liquidise the soup.
- Garnish with a little dollop of the reserved leeks, some freshly ground black pepper, and the chopped chives. Serve hot with croutons or a hunk of crusty bread.