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
- 400 g Leeks sliced
- 3 Shallots sliced
- 1 tsp Red Chilli Flakes
- 1½ tsp Paprika
- ½ tsp Salt
- 1 tsp Black Pepper
- 5 cups Chicken Broth
- 150 ml Single Cream
- 2 tbsp Chives finely chopped
- 300 g Maris Piper Potatoes diced
- 2 tbsp Butter/Margarine
Instructions
- 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.
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.
- 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.