Leek and Potato Soup
Published by Hyperion
What a classic soup! Usually eaten hot, it’s also surprisingly delicious eaten refrigerator-cold on a summer’s day with a squeeze of lemon juice and a dollop of natural yogurt.
Total Timeunder 30 minutes
One Pot MealYes
Recipe Courseappetizer, main course
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low calorie, low cholesterol, low saturated fat, peanut free, soy free, tree nut free
Taste and Texturesavory
Type of Dishcold soup, hot soup, soup
- 2 carrots
- 2 celery stalks
- 2 medium onions
- 1 pound leeks
- 2 cloves of garlic
- 1 ¾ quarts chicken or vegetable broth, preferably organic
- 1 pound potatoes
- Olive oil
- Sea salt and freshly ground black pepper
To make your soup:
Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water, and cut them into ¼-inch slices. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling. Place a large saucepan on a high heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden. Peel the potatoes and cut them into ¼-inch dice. Add the boiling broth to the vegetables. Add your potatoes. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on.
To serve your soup:
Remove the pan from the heat. Season with salt and pepper. Serve like this or pulse until smooth using an immersion blender or liquidizer. Divide between your serving bowls.
2009 Jamie Oliver