Leek and Potato Soup is such a classic dish. Whether as a velvety puree of potato, leek, onion and cream or as a broth with a medley of veggies in, it is firm favourite. It is claimed as a national dish by both Wales and Ireland and is recommended to be eaten on their respective Saints’ days. The Scottish have their own version titled Tattie-and-Leekie and then again there is the vichyssoise version that is linked with Vichy in France too. ~ Source: Wikireferenda
If you thought my recipe for butternut squash soup was easy, then this one is positively child's play!
- 2 x large leeks, sliced
- 3 x potatoes, cubed
- 2 x cubes vegetable stock
- Tablespoon of creme fraiché
- Handful of chives
- Salt & pepper
- In a large pot, add the leeks, potato and enough stock to just cover.
- Bring to the boil and cook until the vegetables are soft.
- Season well with salt and pepper.
- Place into a blender and blitz until smooth.
- Check the seasoning again.
- Stir in the creme fraiché.
- Serve with a handful of chopped chives sprinkled over the top.
If you want something a little more substantial, you can always add some pre-cooked sliced chicken.