Leek and Potato Soup
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Recipe serves 4
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Preparation Time
20 min
- Cooking Time
25 min
Ingredients
- 900ml Knorr Chicken Stock (made from 1 Knorr Chicken Stock Pot dissolved in 900ml boiling water)
- 25g butter
- 1 small onion, peeled and finely chopped
- 400g leeks, finely chopped
- 1 small potato, peeled and finely chopped
- 150ml double cream or single cream or half-fat creme fraiche
- 1–2tbsp very finely chopped chives
Method
- Place the Knorr Chicken Stock in a large pan and bring to a gentle simmer.
- Melt the butter in a separate, large, heavy saucepan. Add in the onion, leek and potato and cook over a high heat for 10 minutes, stirring constantly so that the vegetables sweat, that is cook without colouring. The reason I do this is that I want to drive out the moisture from the vegetables and so bring out their flavour.
- Bring the simmering stock to the boil. Add the boiling stock to the sweated vegetables and bring to the boil. Cover and cook over a medium heat for 12 minutes. Add in the double cream and cook for 2 minutes. For a more everyday version or if you’re watching calories, then use single cream or half-fat creme fraiche and heat through gently without bringing to the boil.
- At this point, I like to sieve my soup to make it silky smooth, but it’s your choice as you can simply serve it as it is. Using a ladle, transfer the soup to a jug blender or food processor and blitz until smooth, doing this in a few stages if needed.
- Pour the blitzed soup into a fine sieve over a large serving bowl and use the ladle to press the soup through the sieve, again doing this in a few stages if needed.
- Sprinkle the chives over the soup, mix in and ladle into soup bowls to serve.
- For a variation on this recipe, try my Leek and Potato Soup with Smoked Haddock.
