Potato and Leek Soup

We had a spring snow yesterday in Edinburgh  and were in need of a comforting and warming dish. This potato and leek soup was just the ticket. It’s surprisingly simple with only 8 ingredients and you can have it on the table in about 30 minutes. This is a classic UK dish that tastes similar to the baked potato soup we are familiar with in the U.S., but is perhaps a little more refined. It’s perfect with a big slice of crusty buttered bread!

Start by chopping all of the potatoes into 1 cm pieces. For this recipe, I love to use white potatoes because they don’t need to be peeled and they usually come pre-washed. The only prep they require is chopping them up.

If you’ve never cooked with or eaten leeks before, this would be the perfect recipe to try them in. They are available at most grocery stores and are very easy to work with. They taste sort of like onions, but are more mild in flavor and sweeter than an onion. Leeks are the perfect way to add a subtle onion flavor to any dish.

For the leeks, cut off the root end and the dark green leaves. Slice the leeks into thin slices and place them into a bowl of water to rinse them. Leeks can have some sand in them so it’s important to rinse them well to avoid grit in your soup. Remove the leeks from the water and onto a tea towel to let them drain.

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In a large pot, melt 4 tbs of butter over medium high heat. Add in the potatoes and leeks and season them well with salt and pepper. Stir everything together and pop on the lid.

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Cook the potatoes and leeks for around 15 minutes until the potatoes are tender, stirring occasionally to prevent burning. You want the potatoes and leeks to get some nice golden color to them, it will add a ton of flavor to your soup.

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The next step is mashing the potatoes. There are three different ways to do this. Pick the one that works best for you.

  1. Use a potato masher to mash up the potatoes and leeks right in the pan. Once the potatoes are mashed, add in the stock and mix well. This will create a slightly chunkier soup – this is the method I used.
  2. Add the stock into the pot while the potatoes are still whole, then use an immersion blender to puree the soup until it’s smooth.
  3. Add the potato and leaks 1/8 of the mixture at a time to a blender. Add 1 cup of stock to each batch and blend until smooth. Pour the soup into a large bowl once it has been blended. Once all of the soup has been pureed add the soup back into the pot.

Simmer the soup for 10 to 15 minutes over medium heat, stirring occasionally.

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Turn off the heat and mix in 3/4 cup of heavy cream and 1/2 cup of cheddar cheese. Stir the soup until the cheese is melted and the cream is completely mixed in.

Taste the soup for seasoning and add in salt and/or pepper if needed.

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Top the soup with a little bit of fresh parsley for a pretty presentation.

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Serve the soup hot and top it with a few shreds of cheddar cheese and a little more fresh parsley.

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I hope you love this soup as much as we do!

Happy eating!

Potato and Leek Soup

Ingredients:

  • 2.5 lbs baby white potatoes
  • 4 leeks
  • 4 tbs butter
  • 8 cups chicken stock (or vegetable stock for a vegetarian friendly soup)
  • 3/4 cup heavy cream
  • 1/2 cup shredded cheddar cheese plus additional cheese for serving
  • Salt
  • Pepper
  • Fresh parsley (optional)

Directions:

Start by chopping all of the potatoes into 1 cm pieces.

For the leeks, cut off the root end and the dark green leaves. Slice the leeks into thin slices and place them into a bowl of water to rinse them. Remove the leeks from the water and onto a tea towel to let them drain.

In a large pot, melt 4 tbs of butter over medium high heat. Add in the potatoes and leeks and season them well with salt and pepper. Stir everything together and pop on the lid.

Cook the potatoes and leeks for 15 minutes or until the potatoes are tender, stirring occasionally to prevent burning. The potatoes should be a deep golden brown.

The next step is mashing the potatoes. There are three different ways to do this. Pick the one that works best for you.

  1. Use a potato masher to mash up the potatoes and leeks right in the pan. Once the potatoes are mashed, add in the stock and mix well. This will create a slightly chunkier soup – this is the method use
  2. Add the stock into the pot while the potatoes are still whole, then use an immersion blender to puree the soup until it’s smooth.
  3. Add the potato and leaks 1/8 of the mixture at a time to a blender. Add 1 cup of stock to each batch and blend until smooth. Pour the soup into a large bowl once it has been blended. Once all of the soup has been pureed add the soup back into the pot.

Reduce the heat to medium and simmer the soup for 10 to 15 minutes, stirring occasionally.

Turn off the heat and mix in 3/4 cup of heavy cream and 1/2 cup of cheddar cheese. Stir the soup until the cheese is melted and the cream is completely mixed in.

Taste the soup for seasoning and add in salt and/or pepper if needed..

Serve the soup hot and top it with a few shreds of cheddar cheese and fresh parsley (optional).

Potato and Leek Soup

 

4 thoughts on “Potato and Leek Soup

  1. Anonymous says:

    I have been missing your posts & I mean really missing them !! We have been helping Cindy & Mike remodel their lake house and been too busy to look at my computer so I’m way behind but I can’t wait to test some more of your recipes

    Like

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