I always feel like there is something not quite right with posting a soup recipe in the summer; I think because I associate soup with being something warming and satisfying on a wet and miserable day. That being said, I do live in England and because we have regular downpour and anorak days soup can still be enjoyed throughout the year. Leek and potato is an absolute soup classic and if you have never tried it, firstly, where the hell have you been?! And secondly, you need to! Most recipes contain lashings of cream, but I honestly don’t find this a necessity as this soup is delicious without it. If you don’t believe me then you will just have to try it for yourself, and it’s even more enjoyable without the added fat content guilt.
– 2 leeks – roughly chopped
– 1 courgette – roughly chopped
– 1 white onion – roughly chopped
– 250g white potatoes – peeled and cut into small cubes
– 50g butter
– Splash oil
– 100ml white wine
– 1 ltr good quality chicken stock
In a large saucepan, heat the oil and cook the onions for 5 minutes, until softened.
Add the remaining veg and the butter and cook for 10 minutes, stirring regularly so as not to stick to the pan or burn.
Add the remaining ingredients, bring to the boil and then simmer for 20 minutes, or until the veg is soft.
Blend the ingredients so that it is lovely and smooth and then return to the heat and season to taste.
Once piping hot, serve with chunky bread and butter