 |
| Creamy Leek and Potato Soup |
One minute it's summer and salads are on the menu, the next the weather turns and winter veg is in the supermarkets - leeks, potatoes, pumpkin, squash, brassicacs, turnips, swedes ... They all seem to say the same thing: slow down, warm up, and make something comforting. And honestly, who can resist that invitation.
This creamy leek and potato soup is one of those simple yet luxurious recipes that feels far more indulgent than the ingredient list suggests. It's also very easy and can be whipped up quite quickly. It starts with the classic pairing of buttery sautéed leeks and soft, floury potatoes - a combination that has anchored winter cooking for generations. But what lifts this version into something special is a gentle splash of white wine that gives the soup a subtle depth without ever shouting for attention.
Once the vegetables have simmered into tenderness, the whole pot is blended until velvety smooth with a splash of pouring cream stirred through at the end transforming the soup into something silky and indulgent. It’s still humble, still rooted in everyday winter ingredients, yet with the white wine and cream feels and tastes restaurant‑worthy.
Serve it with thick slices of crusty bread, a sprinkle of chives or parsley if you have it. It's the sort of winter recipe that becomes a winter go to - the one you whip up quickly on cold weeknights, on slow Sundays, or whenever you need a bowl of something soothing and deeply satisfying.
Ingredients:
(Serves 3-4)
1 leek, top removed, sliced and rinsed (hint, rinse after cutting as growing dirt is often trapped in the leek's layers).
600-700 grams mashing potatoes, peeled and cubed into small pieces.
50gms butter.
1/2 tsp crushed garlic.
1/2 finely chopped onion.
2 cups chicken or fish stock (homemade, bought or use instant stock powder) OR 1 3/4 cups liquid + 1/4 cup white wine.
1/2 tbsp cornflour (cornstarch).
approximately 50mls pouring cream (unsweetened).
Ground salt and pepper to taste.
Watch the method to make this soup in this short Youtube video:
Method:
Melt the butter in a stock pot over medium heat. Add the onion and garlic and sauté for 1–2 minutes until fragrant, then add the rinsed, sliced leeks. Continue sautéing for about 5 minutes until the leeks begin to soften.
Add the potatoes and cook for another 5 minutes, stirring occasionally.
Reduce the heat, pour in the stock and white wine, stir, and cover the pot. Let the soup simmer gently for around 20 minutes, or until the potatoes are completely tender.
Remove the pot from the heat and blend the soup until smooth using a stick blender or high‑speed blender. Return the puréed soup to the pot.
In a small bowl, mix the cornflour (cornstarch) with a splash of cream to form a smooth paste. Stir this into the soup, then add the remaining cream. Warm gently over low heat until the soup thickens slightly.
Ladle into warm bowls and serve with toast, crusty bread, or soft buttered buns. Garnish with a swirl of pouring cream and chopped chives or parsley for a pop of color.
Comments