It’s quite unusual for me to post two similar recipe, two days in a row. But I couldn’t resist posting this delish recipe for Potato & leek soup today. I think most people have potato & leek soup as part of their top 5 soups because the flavours are so simple but it always ends up being so good. Most people also have their own twists on the recipe to make it their own. Mine is to add some Dijon & wholegrain mustard to the pureed soup. It just adds a little zing and depth without over powering the subtle flavours of the leeks and potatoes. I also like to serve mine with a drizzle of chilli oil for a bit of spiciness but that’s completely optional. Of course, no creamy soup would be complete without a serving of crusty bread with loads of butter on the side.
4 Large leeks, washed, halved and finely sliced
6 Potatoes, peeled and cubed
2 garlic cloves, crushed
1l Chicken Stock
1 Bay leaf
2 stalks of Thyme
Dijon & wholegrain mustard to taste (I add about 2tsp of each)
150ml (5.07 fluid ounces) Cream
Salt & pepper to taste
- In a pot, fry the leeks in the butter until they are soft. Add the garlic and fry for another 30 seconds. Add the potatoes, chicken stock, bay leaf and thyme. Lower the heat and cover. Allow to simmer for about 20 minutes until the potatoes are soft and cooked.
- Remove the bay leaf and thyme. With a hand blender, puree the soup until thick and smooth.
- Return to the heat and add the cream and mustard and season to taste.
- Serve hot.
For a more kiddy friendly version, Click HERE