Favourite Leek & Potato Soup

This is the leek and potato soup that has earned ‘favourite’ status in many a British kitchen, simple, soothing, and quietly elegant. Sweet leeks, potatoes, and onion are gently sweated in butter to coax out their flavor, then simmered in stock until tender.

A blitz in the blender turns it velvety smooth, and the potato does the work of making it creamy without much cream at all.

Here’s the bit of granny wisdom worth heeding: don’t overcook it. A long, hard boil dulls the fresh, delicate flavor of the leeks, so simmer just until everything is tender and no longer.

Use a little of the tender green part of the leeks for extra flavor and a hint of color. Finish each bowl with a swirl of yogurt or cream. It’s lovely hot, and just as good chilled as a vichyssoise in summer.

Kitchen Tips

• Sweat the vegetables gently in butter without browning to build sweet, mellow flavor.
• Don’t overcook, as the recipe warns; long boiling dulls the fresh leek flavor.
• Wash the leeks well, since grit hides between their layers.
• Puree smooth for an elegant soup, or leave a little texture if you prefer it rustic.

Variations

• Serve chilled with cream as a classic vichyssoise.
• Add a handful of grated cheddar or a sprinkle of crisp bacon on top.
• Stir in fresh chives, parsley, or a pinch of nutmeg to finish.