Tuesday, 17 February 2009

Leek and potato soup

My Mum injured her ankle the other day when she slipped on some ice, so I decided to make her some of her favourite soup. Yes, it's true, soup cures torn ligaments.

This simple but effective soup will serve about 6 people.

  • 1 large baking potato
  • 2 medium leeks
  • 1 large onion
  • 1 litre good vegetable stock (no cubes or granules please!)
  • 150ml double cream
  • 1 tbsp olive oil and a knob of butter
  • Freshly ground salt and black pepper to taste


  1. Heat the olive oil in a large pan on a medium-low heat and add the butter.
  2. Peel and dice the onions and fry for about 15 minutes until they've gone transluscent.
  3. Peel and chop the potato into small cube-like shapes. Thoroughly wash and chop the leeks. Add them to the pan and fry them for a few minutes until they've softened.
  4. Add the vegetable stock, bring to the boil and reduce to a simmer until the potato cubes are tender enough for you to squash them with a spoon.
  5. Using a ladle, put batches of the vegetable and stock mixture into a blender and blitz until completely smooth. Put the liquidised batches into a clean saucepan. By doing it this way you can control how thick the soup is by adding no more stock than necessary.
  6. Reheat gently and stir in the cream and seasoning.
  7. Serve hot with a crusty buttered roll for each person.

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