Potato Leeks Soup
Quick, easy, and budget-friendly Potato & Leeks Soup, featuring a little kick of spice, perfectly hearty and warming for cold winter nights.
Equipment
- Hand blender
Ingredients
- 2 tbsp Butter
- 2 Shallots finely sliced
- 400 g Leeks sliced
- 2 cloves Garlic finely chopped
- 1 tsp Red Chilli Flakes (optional)
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Black Pepper
- 300 g Maris Piper Potatoes diced
- 600 ml Chicken/Vegetable Broth
- 3 tbsp Double Cream
For Garnish
- Chives finely chopped
Instructions
- In a large pot, melt butter over medium heat.2 tbsp Butter
- Saute shallots and leeks for 15-20 minutes until softened.2 Shallots , 400 g Leeks
- Add the garlic and red chilli flakes (if using), and saute for another 1-2 minutes till fragrant.2 cloves Garlic, 1 tsp Red Chilli Flakes (optional)
- Add the potatoes and season with salt, black pepper, and paprika.1 tsp Paprika, 1 tsp Salt, 1 tsp Black Pepper, 300 g Maris Piper Potatoes
- Stir in chicken broth. Bring to a simmer, turn to medium-low heat, then cover and cook for 20-30 minutes until the potatoes are soft and mushy.600 ml Chicken/Vegetable Broth
- Turn down to low heat. Using a hand blender, blend the mixture until smooth.
- Stir in double cream and garnish with chives. Serve immediately.Chives, 3 tbsp Double Cream
Notes
- How to prepare leeks: Trim off the roots and the coarse dark green part of the tops, using only the white parts for the recipe. Wash the leeks before slicing them. Fan the layers and rinse away any grit or soil trapped between them.
- Use floury potatoes such as Maris Piper or King Edward. Such potatoes blend well and help to attain that creamy texture for the soup.
- If the soup's too thick, simply add more water until it reaches your desired consistency.