Cream of leek and potato soup

Cream of leek and potato soup is one of my favourites so I was surprised when I looked at the recipe index page to see that I hadn’t written one up for the blog. Dear readers, as I’ve just made a batch for my lunch today, here it is! Home made soup is a great budget option if your grocery bill is taking a battering these days and cooks quickly on the hob. It’s warming, comforting and tastes delicious too. You can either serve it as a completely smooth, blended soup (served chilled it would be a French-style Vichyssoise and very dinner party-worthy) or, as I prefer, part blended for a more rustic texture.

Cream of leek and potato soup
  • Serves 4
  • 2 large leeks (white part only), washed, quartered lengthways and chopped finely
  • 1 onion, finely chopped
  • 2 medium potatoes, peeled and chopped into small pieces
  • 40g unsalted butter
  • 1 litre of chicken stock
  • 1 tbsp dry white wine
  • 3 tbsps sour or double cream
  • Salt, white pepper and black pepper
  • Optional: blue cheese or finely chopped chives or parsley for garnish

To make…

  • Melt the butter in a large saucepan on the hob. Once melted, add all the chopped vegetables to the pan and coat them thoroughly. Sprinkle with a little salt and very gently, sweat the vegetables for about 8 minutes. Next, make a cartouche by tearing off a square of baking parchment, fold it in half three times and then roughly tear a rounded edge on the outer edge so that, when you open it, it forms a circle. Lay it on top of the vegetables and scrunch it down around the edges. The combination of cooking in a mixture of steam and butter really brings out the flavour of the vegetables.
  • Remove the cartouche, add the wine and the stock. Simmer gently for 10 minutes. Take a couple of ladles of the veg, put them in jug and blitz them with a hand held blender until smooth; return to the pan. Stir in the cream. Season with white pepper and salt to taste.
  • Spoon into warmed bowls and serve with the garnish of your choice; chopped chives or parsley, a swirl of cream, black pepper, a little crumbled blue cheese and some crusty bread.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website. 
  • Follow me on Twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen, and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?

Book your one to one cookery coaching session here

About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Recipes, Soup and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.