Leek and potato soup

Leek and potato soup
Makes: 1 litre
Prep time:
Cook time:
Total time:
  • 50 gr butter
  • 1 onion
  • 1 clove of garlic
  • 500 gr leeks
  • 1 celery stick
  • 300 gr potato
  • 1 bay leaf
  • 750 gr vegetable stock
  • 75 gr cream
  1. Melt the butter in a saucepan. Chop the onions, garlic, leeks and celery. Cook them on a medium heat stirring occasionally.
  2. After 10 min or when the vegetables are soft, add the stock. Season with salt and pepper.
  3. Peel and dice the potato. Let the soup simmer until the vegetables are fully cooked, about 20 min.
  4. Puree the soup with a stick blender. Place a colander or fine sieve above a clean pan. Pour the soup in the sieve and puree again until really smooth. If the soup is too thick, add some warm water or stock.
  5. Add the cream and remove the bay leaf. Reheat the soup and taste for seasoning.
  6. When ready to serve, ladle the soup in a warm bowl and the garnish of your choice.
Stuff to know
Dice the vegetables finely so they cook evenly.
Only puree the soup when the vegetables are really soft.
The binding in the soup comes from the vegetables. Leek on its own can’t bind the soup enough. Therefore, the potato is added.
If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.
Serve of chill the soup quickly after making or it will lose it vibrant green colour.
Serve the soup with crispy leeks: slice some leek, wash and pat almost dry. Tosh in some flour and deep fry until golden and crispy. Drain on kitchen paper and serve with the soup as a garnish.
Serve the soup with some crispy bacon bits.
Add some mustard to the soup.