How to make the perfect leek and potato soup | Life and style | The Guardian:
1 or 2 large baking potatoes or 375g floury potatoes
2 large tbsp butter
450g trimmed leeks (about 3 medium)
1 litre light chicken or vegetable stock, or water
4 tbsp sour cream, to serve
4 tbsp chopped chives, to serve
Heat the oven to 200C (400F) fan.
Prick the potato several times with a skewer, then bake for about an hour and a quarter until cooked through.
Allow to cool slightly.
Meanwhile, melt the butter in a large saucepan over a gentle heat.
Rinse the leeks, then roughly chop.
Fry with a pinch of salt until soft and silky, then scoop out a couple of spoonfuls and set aside.
Cut the potato into cubes, skin and all.
Add to the pan and saute for another couple of minutes, then add the stock or water.
Bring to a simmer, then cook for 10 minutes.
Allow to cool slightly, then puree.
Season to taste, then stir in the reserved leeks.
Divide between bowls and top with a spoonful of sour cream and a sprinkle of chives.
Leek and potato: is it the perfect spring soup?
How do you make yours, and how do you like to ring the changes when serving it cold as a fancy vichyssoise?
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