A warming bowl of thick, creamy Leek and Potato Soup topped with crisp fried onions and a swirl of cream.
5 from 11 votes
Prep Time 10 minutesmins
Cook Time 40 minutesmins
Total Time 50 minutesmins
Course appetiser, Soup
Cuisine British, Scottish
Servings 6
Calories 210kcal
Equipment
Sharp knife
chopping board
Large bowl
colander
measuring jug
Measuring spoons
wooden spoon
large pan
Pressure Cooker/Instant Pot/Multicooker optional
Stick Blender or Liquidiser
Frying Pan
Ingredients
For the soup
400gramsleeksprepared
400gramspotatoespeeled and diced
4chicken or veg stock cubes
1½litreswater
25gramsbutter
1tablespoonvegetable oil
300millilitresmilk or a mixture of milk and cream
salt and pepper to taste
For the garnish (optional)
4tbspleekthinly sliced
1tspvegetable oil
1tbspbutter
150ml double (heavy) cream
Instructions
Place 2 tbsp butter and 1 tbsp vegetable oil in the bottom of a large pot and heat to a medium temperature.
Slice 400 g (3½ cups) leeks. Take off the root end and the very top of the leek, then cut the leeks into slices. Put the leek slices in a bowl of cold water and leave them for 10 minutes. Agitate the water to release any soil then lift the leek slices into a colander to drain. Don't pour the water into the colander because the soil settles at the bottom of the bowl and you don't want to pour it back over the leeks.
Add the leeks and 400 g (1 ¾) potatoes and stir around for about 5 minutes so that the vegetables are covered in the oil and butter and the leeks have started to soften.
Add stock made up from 4 stock cubes and 1½ litres (3 pints) of water.
Bring to a boil, then simmer for 30-40 minutes until the vegetables are soft.
Once cooked, cool slightly, then blend with a stick blender or ladle into a liquidiser jug blender for a smoother finish.
Add 300 ml (1¼ cups) milk or a mixture of milk and cream and stir through the soup. Check the seasoning and add more salt and pepper if required. Reheat gently before serving.
For the garnish (optional)
Heat 1 tbsp of butter and 1 tsp of vegetable oil in a frying pan to a medium-high heat.
Add the 4 tbsp sliced leeks and fry until golden and crispy. Drain on kitchen paper.
Serve the warm soup in bowls with a swirl from the 150 ml (¼ pint) double cream and garnish with the fried leeks.
Notes
Pressure Cooker
To cook in a stovetop pressure cooker bring the soup up to pressure and cook for 15-20 minutes.
Instant Pot
Cook for 12 minutes at medium pressure.
Multi-Cooker
Follow the instructions for making soup for your model of multi-cooker.