Back when we were in our fourth year at uni (I took an optional year in employment and everyone I ended up in a house with did a year in employment as part of their degree), we used to have soup parties where we’d get together and eat soup that someone made. It was cheap and easy to scale but it’s so delicious!
One memorable soup I made was leek and potato, but there was at least 10 people around our little PJM table. It was pretty yum, but I don’t recommend using a cheap stick blender – I had one that was £3 from Argos and my arm vibrated for an hour after that. And it was still lumpy!
I haven’t made leek and potato soup since but now I am a grown up with things like blenders that can make nice soup, I made it this weekend and it was so good!
This recipe made about 2 litres but it will freeze – it just didn’t last that long in our house!
- 3 tbsp butter
- 4 leeks, chopped with the top green part discarded
- 3
mediumish sized potatoes, peeled and sliced or diced - 1 ginormous onion, chopped
- Veg or chicken stock*
(The recipe I used said to use stock to boil the potatoes, but I’m not sure I would do that this time. Since I used chicken stock paste, I would probably add that to the reserved cooking water afterwards before adding to the blender)
Melt the butter in a big pan, and add the leeks and onions. Fry until they’re brown in parts and soft.
Remove the leeks and onions from the pan, and add some boiling water, enough to cook the potatoes
Cook the potatoes until they are soft enough, then strain, keeping at least half of the cooking water. (How much to keep depends on how thick or thin you like your soup)
Mix the potatoes with the leeks and onions then add them to the blender (in batches if necessary!) Add in the reserved water to your preference
That’s it! You can add in some cream or creme fraiche, but I like to add grated cheese and let it melt on top.