Comforting and warming, leek and potato soup is perfect to tuck into when autumn days begin to get nippy. The simple soup recipe doesn’t require many more than its namesake, which makes it all the easier to whip together at a moment’s notice.
For some, cream is an essential ingredient in the soup, but what to do if you don’t have it to hand or you’re simply avoiding it? When it’s already dark and you’re feeling peckish, the thought of dashing to the shops for one ingredient is a pain. No fear, leek and potato soup can still be creamy and delicious without dairy. As the food gurus at Simply Recipes say: “No need for cream to make this soup creamy!”
The trick to a smooth leek and potato soup – with or without cream – is using floury potatoes, like Maris Piper, King Edward or Desiree varieties, to name a few.
Waxy potatoes, such as new potatoes, fingerlings, or Charlotte potatoes, don’t produce the same silky consistency.
“Just blend the cooked soup with an immersion blender or standing blender until thick and smooth,” added Simply Recipes. “If you would like your soup to be a little chunky, only purée half of it.”
The blog, which hails from the US, recommended Yukon gold potatoes for an “especially creamy texture”, which are common across the pond.
However, home cooks in the UK though will do just as well with a standard bag of floury potatoes you’ll find in any supermarket.
Leek and potato soup recipe
As adapted from Simply Recipes
Ingredients
3 large leeks (about 3 cups, chopped)
2 tablespoons butter
1 litre chicken (or vegetable) broth
900g floury potatoes (such as Maris Piper or King Edward), peeled, diced into 1/2-inch pieces
1 teaspoon sea salt, less or more to taste
Pinch dried marjoram
1 or 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme
1 bay leaf
1/4 cup chopped fresh parsley
Sprinkle of Tabasco sauce or other red chile sauce
White or black pepper to taste
Method
1. Clean and cut the leeks:
Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut off the tough dark green tops and discard (either compost or freeze for making stock).
Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices. Place the slices in a bowl of cold water and agitate them with your hands to dislodge any remaining dirt. Then scoop out the leeks with a sieve or slotted spoon.
2. Cook leeks in butter to soften:
Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter.
Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.
3. Simmer the soup:
Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot.
Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.
4. Purée the soup:
Remove and discard the bay leaf and thyme sprig. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.
Note: if you’re using a standing blender, purée the soup in batches, don’t fill the blender more than a third full at a time, and remember to hold down the lid while the blender is going.
