Leek and Potato Soup (Leek and potato soup)
Overview
Leek and potato soup is one of the best-loved home soups in Britain. Sliced leeks and onion are sweated gently in butter until soft and sweet, then simmered with cubed floury potatoes in vegetable or chicken stock. The pot is blended until smooth or left a little chunky, and a splash of cream or milk makes it silky. It is seasoned simply with salt, white pepper and sometimes a bay leaf or thyme, and finished with chopped chives. Cheap, filling and ready in under an hour, it is a favourite winter lunch with crusty bread or a cheese sandwich.
History
Leeks and potatoes have been staples of British and Irish kitchens for centuries, and soups combining them were common farmhouse food. The leek is also a national emblem of Wales, where it goes into many soups. The French served a chilled, refined version called vichyssoise, but in Britain the soup is eaten hot, and it is one of the most popular soups sold in supermarkets and cafés.
Main ingredients
Leeks, potatoes, onion, butter, vegetable stock, cream. The soup is built on vegetable stock and is usually served hot. Diet: vegetarian; usually gluten-free.
Explore: Potato soups · Leek soups · More soups from United Kingdom
Recipe
Method
- 110 min
Melt the butter and cook the leeks and onion gently with a pinch of salt for 10 minutes without browning.
- 220 min
Add the potatoes and stock, bring to the boil and simmer for 20 minutes until tender.
- 3
Blend until smooth, or partly for a chunkier soup.
- 4
Stir in the cream, season and serve topped with chives.
- ✓
Serve. About 45 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
