Leek & Potato Soup - Recipe

Ingredients:

3 Tbsp Olive oil
4 – 6 Medium leeks, finely sliced Finely sliced
1 Medium yellow onion Finely chopped
2 Cloves of garlic Crushed
4 – 6 Large potatoes* Peeled and chopped to dice size
Salt to taste
3 – 4 Cups Vegetable or Chicken Stock
250 ml Fresh cream
Finely chopped chives for garnish Optional

Method

Prepare your ingredients. Clean and chop your leeks, finely chop your onion, crush the garlic, then peel and dice the potatoes and set aside

Add the olive oil to a large pot and place on medium heat. Add the olive oil leeks, onion and garlic and gently cook for 2 – 3 minutes until starting to soften (do not brown)
Add the potatoes, season with some salt, stir through, then add the stock
Bring to a boil then add a lid and turn the heat down a little. Cook for around 20 – 25 minutes or until the potatoes are soft
Remove from the heat and blend until smooth, either using a hand/stick (immersion) blender or a standard blender. The soup will be a little thick after blending but this will be corrected once adding the cream. If it is very thick you can start adding the cream while blending.

I do not usually turn the heat on as the residual heat is enough to keep the soup warm
Finally, taste the soup to check if it needs extra salt. Be sure not to bring the soup to a boil after adding the cream as it will curdle/split
If the soup is too thick, add a little warm water and return to the heat to warm through
Serve and garnish with a drizzle of the cream and some finely chopped chives or fresh thyme if you wish

NOTES
For a vegetarian version, use vegetable stock instead of chicken stock. I prefer this version as chicken stock can sometimes be overpowering to the delicate potato flavour. For a vegan version do the same but omit the cream. You can use a non-dairy cream if you wish.
This dish can be served chilled or warm. Keeps well in the fridge and can be frozen. For best results, heat gently on the stove once it’s been in the fridge. Do not boil as the cream will split. If meal prepping, freeze before adding the cream. Once you are ready to eat it, defrost at room temperature, heat on the stove, stirring in the cream at the end.

Recipe by Vanessa Vermaak @ My homemade Kitchen