Potato Leeks Soup
ET Food Voyage
Quick, easy, and budget-friendly Potato & Leeks Soup, featuring a little kick of spice, perfectly hearty and warming for cold winter nights.
Red Chilli Flakes
Maris Piper Potatoes
In a large pot, melt butter over medium-high heat. Cook shallots and red chilli flakes for a minute until fragrant.
Stir in the leeks, saute for 5 minutes until softened. Season with salt, black pepper, and paprika.
Add the potatoes. Mix well. Stir in chicken broth. Bring to a simmer then cover and cook for 15 minutes until the potatoes are tender.
Turn to low heat. Using a hand blender, blend the mixture until smooth.
Mix in the single cream and chives. Let simmer for another 5 minutes. Serve immediately.
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.
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.