Saturday, 11 September 2010

Cream of Leek Soup

A little too early for potato and leek soup, as the maincrop potatoes haven't hit the shelves yet. Am I the only one craving creamy mash??!!! Anyway, this was a lovely soup that showcased the fabulous leeks that Riverford have been supplying. Simply clean and slice 3 big leeks, and do the same with a large onion. Allow to sweat for a good 20 minutes in quite a lot of butter - about 30g. Then stir in a heaped tablespoon of flour, and then a pint and a half of veg stock (or chicken if you prefer). Simmer for another 20 minutes. I then remove some of the soup to a jug, and blend the rest in the pan with a stick blender with lots of parsley, then return the unblended portion to the pot - this gives some nice textural contrast. Stir in a couple of tablespoons of double cream or creme fraiche and dish up. I served quite small portions as it is surprisingly rich and filling, and we had another course to follow. Delicious, and freezes really well.


  1. Thanks for this, Maggie. I was going to do leek and potato soup for tea tonight as I have some potatoes that are fluffing nicely when boiled or roasted. I'll save this one though and use it at a later date.

  2. I do love leek and potato soup, Joy, and by all means add tatties to your soup if you have some good ones. Without, though, you get quite a silky, elegant soup where the leeks really are the central attraction.