Warm up those winter night’s with a delicious bowl of potato and leek soup. You’ll be amazed at just how quick and easy this is to put together.
It’s nearing winter here in Australia. Our days are getting cooler (ever so slightly) and I’ve been really craving warm, comfort food.
And when it comes to comfort food, I’m a big fan of soups. For the most part they come together very quickly and are an easy way to get multiple serves of vegetables into your body in one dish. They are also great to dip bread into, which doesn’t really need further explanation. Bread is delicious. Soup is delicious. Bread + Soup = Double Deliciousness.
Roasted pumpkin soup would be one of my favourites. Classic and very versatile. Then there’s cannellini bean soup, which appears on our weekly menu whenever I need to use up a bunch of vegetables in the crisper.
But last week I decided to branch out and try something new – Potato and Leek Soup.
This soup tastes sophisticated but is actually one of the simplest soups I’ve ever made. It’s creamy, but not too creamy. It’s got a perfect mix of flavours without any one flavour taking over the whole show.
And the croutons… oh these croutons! Whilst I was photographing the soup I couldn’t help but continuously reach for another crouton to slather soup over.
It’s all so good.
I’m a firm believer that white potatoes deserve a place in a balanced diet, and that a dash of heavy cream won’t kill you. So go on… live a little and try this nourishing bowl of happiness.
Warm up those winter night's with a delicious bowl of potato and leek soup. You'll be amazed at just how quick and easy this is to put together.
- 1 tbsp olive oil
- 1 brown onion diced
- 3 leeks sliced (refer notes)
- 4 medium desiree potatoes (or the like) peeled and cut into 2cm cubes
- 1 garlic clove crushed
- 1 litre chicken stock
- 1 bay leaf
- 1/3 cup heavy cream
- 1 tsp thyme
- 2 tsp olive oil
- 2 slices day old sourdough bread crust removed and cut into small cubes
Heat oil in large pot over medium-high heat. Add onion and garlic and cook, stirring, for a few minutes until onion becomes translucent. Add leek and potatoes and cook, stirring, for a few minutes until leek softens.
Season the vegetables with salt, pepper and thyme, then add 500ml of stock, or enough to cover the vegetables, and the bay leaf. Bring to boil, then reduce heat to medium and leave to simmer for 20 minutes or until potatoes soften.
Meanwhile, preheat oven to 180C/350F. Put bread pieces onto a baking tray and cover with olive oil. Mix with your hands to ensure all pieces are coated and put in oven for 10 minutes, shaking the tray a few times.
Remove the bay leaf, then puree the soup with a hand held immersion blender until smooth. Add in more stock whilst blending to get soup to desired consistency.
Add the cream and bring to a simmer. Taste the soup and adjust salt & pepper if required. Serve topped with croutons!
- If you've never worked with leeks before, you must make sure to clean them properly before popping them in the soup. I sliced my leeks (dark leaves and end removed), then placed in a bowl of cold water, mixing to remove the sand and grit. I then scooped them out into a colander. Don't pour them in to the colander of you'll put the sand and grit back on top of them! If you're still unsure, check out this helpful video from Gimme Some Oven!
- Nutrition calculated for 1 bowl with croutons