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Potato and leek Soup:

Ingredients for 2 litres
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Servings: 6 generous serves
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 20 ml olive oil
  • 20 g butter
  • 3 onions peeled, 4mm dice
  • 2-3 leeks trimmed, split 6mm cut, cold rinsed
  • 3 potatoes peeled, 6mm dice
  • bay leaf
  • thyme sprig
  • 2 litres vegetable stock
  • seasoning

Equipment

  • You’ll need a single medium sized saucepan for this recipe.

Method
 

  1. Assemble ingredients
  2. Sweat the onion in the oil and butter for 6 minutes. Avoid colouring
  3. Add leek and sweat for a further 5 minutes
  4. Add potato and herbs
  5. Add stock, bring to boil
  6. Simmer for twenty minutes
  7. Adjust seasoning. Remove and discard herbs
  8. Ready

Notes

Check the leeks for sand and soil even if they look clean. Trim and cut and then cold rinse.  I used a good quality one litre vegetable stock, supplemented by some powdered stock and water.
Variations:
Potato and leek soup makes a good base soup, lending itself a number of tasty preparation methods.
Puree:
Using the basic recipe, take half of the cooked vegetables out and puree them with a stick blender, before returning them to the hot soup.  That way you have the thickness of the puree combined with the textures of the individual ingredients.
Vichyssoise:
Using the basic recipe, blend the finished soup and then strain the puree through a fine strainer. Chill the soup. Add 300ml of fresh cream. Adjust the seasoning and strain again. Serve chilled with chopped chives.
With Chicken:
Replace the vegetable stock with chicken stock. Garnish the hot soup with strips of poached chicken breast.
With bacon:
Start the basic soup recipe with 200g diced bacon. Sweat the bacon for 8 minutes before proceeding with the rest of the basic recipe. Finish with 200ml fresh cream. Adjust seasoning. Serve hot, topped with a sprinkle of chives and croutons.