Darina Allen's Winter Leek & Potato Soup
Creamy Potato and Leek Soup is a classic comfort dish that is velvety smooth and bursting with flavors. This soup starts with potatoes, onions, and leeks cooked until tender in butter and then blended into a rich and creamy soup. Topped with a swirl of whipping cream, buttered leeks, and a sprinkle of fresh chives, this delightful soup is perfect for cozy nights or special gatherings.
— Constant Cookbook
Ingredients
- 50g butter
- 450g potatoes , peeled and cut into 1cm pieces (try Golden Wonders or Kerr Pinks)
- 1 small onion , cut the same size as the potatoes
- 450g white parts of leeks , sliced (save the green tops for another soup or stock)
- 850ml-1.2litres/1.5-2pts light chicken or vegetable stock
- 142ml carton whipping cream
- 125ml full-fat milk
- the white part of 1 leek
- a small knob of butter
- finely chopped chives
Instructions
- Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
- Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
- Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
- Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
- Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
- To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
- Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
- Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.
Yield
Serves 6 - 8
Nutrition
- Calories: 252 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 18 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.7 milligram of sodium
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