Leek and potato soup is one of the most common soups in Pubs and Cafes around Kent. Leek is not my kids’ favourite vegetable to say the least. I thought this classic soup may be a good way to try to introduce it once again in an easy way. They do quite like their soups this time of year.
Last year I realised I was always making more or less the same few soups: sometimes red, sometimes green, depending on what vegetables I could find in the fridge. The kids were divided between green soup lovers and red soup lovers, so they actually only had 1 favourite soup each. That was very limited and I decided to do something about it: I started my soup challenge. I challenged myself to make a totally new soup every week (and blog about it).
With this sudden cold weather we have had recently, we are totally totally back into our soups. I have have made all the new found favourite’s from last year, now it is time for something new! Preferably with a vegetable that needs some extra love: why look further than this classic Leek and Potato Soup, it is so easy, so yummy and so in season. I have left the cream out because I really don’t think this soup needs it, the potatoes make it plenty creamy and filling for me!
These are the other soup recipes from our Soup Challenge:
- Roasted Tomato Soup
- Julienne soup, for my daughter
- Soup of the week: Soup of red lentils
- Soup of savoy cabbage
- Chicken Soup
- Courgette and Chicory Soup
- Easy Healthy Carrot Soup
Leek and potato soup
|Prep:||Cook:||Yield: 1.3 liter||Total:|
- 1 shallot
- 2 leeks
- 3 potatoes
- vegetable stock
- some streaky bacon (optional)
- 2 tbsp olive oil
- Cut the shallot into large pieces.
- Clean and cut the leeks into pieces.
- Peel and cut the potatoes into chunks.
- Warm up the olive oil in a big sauce pan.
- Fry the shallots briefly before adding the leeks and the potatoes.
- Add a little bit of water (a few cm) for the vegetables to cook in.
- When almost cooked through add more water until the vegetables are almost submerged and one cube of vegetable stock.
- Leave to boil briefly until the potatoes are completely soft.
- Blend in the blender in batches or use a hand blender to blend the soup.
- Bake a few pieces of streaky bacon, cut up and put in a pot so the kids can decorate their own bowl of soup.
from More Than Just Carrots