Leek & Potato Soup
Soup is one of the easiest ways to get vegetables in my children. Maybe you’ve found the same thing?
Once the veggies are softened until sweet and blended until smooth, kids just seem to eat things they might never consume in a different form!
There are lots of soup recipes out there, especially in these colder months, but my favourite ones are always the simplest. With a good non-additive-filled stock (ideally homemade), and just a couple of vegetables, you can usually make a truly delicious meal in less than half an hour. I don’t see the point in adding a million ingredients for something that is supposed to be simplicity itself.
I remember at university buying some pre-made soups. I tried one tinned one and wouldn’t touch them again. I liked the ready-made ones in the chilled aisles of the supermarket, but they still didn’t taste quite right to me – too salty or sweet or just plain not fresh enough. It’s no wonder really, as I’d been spoiled growing up. My mum made homemade soup often, and they were always amazing. Usually it was made from leftover vegetables or ones that were looking a little drab, and I’ve continued the tradition in our house. Because, as I discovered at uni, once you’ve had homemade soup, it’s kind of hard to have anything pre-made. It’s just a different level.
This leek & potato soup was one of the first homemade soups I made myself. Just 4 ingredients, one-pot and 20 minutes, and I haven’t changed the recipe since. It’s super creamy and silky without the need for adding cream or milk (although do pour away if you prefer it with extra creaminess!), and it tastes sweet and filling.
Every winter I come back to this old recipe that has served me so well over the years. And it keeps my family very happy, too!
(And I had a little help making and photographing it, as you can see! Three bowls later, he had also helped to eat most of it…)
A creamy soup made with just 3 ingredients, one pot and 20 minutes! Can be made vegan.
- 1 tbsp unsalted butter or coconut oil
- 2 leeks, trimmed and finely sliced
- 2 large baking potatoes, peeled and chopped into small-ish cubes
- 500-750 ml (2-3 cups) stock (ideally homemade) or water
- salt & pepper
- 1 tsp dried rosemary or mixed herbs, optional
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Heat the butter in a large saucepan until bubbling and frothy (or use coconut oil until melted). Fry the leeks in it for 5 mins on a low-medium heat until soft, then add the potatoes and stock (start with 500ml/2 cups) and bring to the boil. Simmer for 15-20 mins, until the vegetables are soft and cooked. Blitz until smooth in a food processor or with a hand blender. Add more stock if you prefer a thinner soup. Season and add herbs, if using. Serve hot. Add a splash of cream or milk (dairy or unsweetened non-dairy) if you like. Great served with homemade bread and cheese or hummus.
