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Leek and Potato Soup

Leeks are still in season. One can use both the white and green parts, the soup will be delicious but now as white as a classic Potage Bonne Femme.

Serves 6 - 8

Leeks are still in season.  One can use both the white and green parts, the soup will be delicious but now as white as a classic Potage Bonne Femme.

The classic winter soup loved by all age groups.

50g(2oz/1/2 stick) butter

450g(1lb) potatoes, peeled and cut into 1/4 inch (5mm) dice

110g(4oz) onion, peeled and cut into 1/4 inch (5mm) dice

450g(1lb) white parts of the leeks, sliced (save the green tops for another soup or vegetable stock)

salt and freshly ground pepper

850ml– 1.2 litre (1 1/2 - 2 pints/3 3/4 – 5 cups) light homemade chicken stock (see recipe)

125ml(4 1/2fl oz/1/2 cup) cream

125ml(4 1/2fl oz/1/2 cup) milk

Garnish

finely chopped chives

Melt the butter in a heavy saucepan, when it foams, add the diced potatoes, onions and leeks, turn them in the butter until well coated. Season well, sprinkle with salt and freshly ground pepper and toss again. Cover with a paper lid (to keep in the steam) and the saucepan lid. Sweat on a gentle heat for 10 minutes, or until the vegetables are soft but not coloured. Discard the paper lid. Add850ml (1 1/2 pints/3 3/4 cups)* stock, bring to the boil and simmer until the vegetables are just cooked. Do not overcook or the soup will lose its fresh flavour.

Liquidise until smooth and silky, taste and adjust the seasoning. Add cream and creamy milk to taste. *You may need to add extra stock if you would like the soup a little less thick.

Garnish with a swirl of cream and some freshly chopped chives.

Note: A tablespoon of finely sliced buttered leeks served in the centre of this soup makes a more substantial version.

This is a recipe by
Darina Allen
View all my recipes

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