There’s something about a pot of homemade potato and leek soup bubbling away on the stove that makes winter feel a little more bearable.
Simple ingredients, plenty of flavour and packed with nourishing goodness, this recipe is one of those old-fashioned favourites that never goes out of style. Made with fresh potatoes, sweet leeks and rich bone broth, it's hearty enough for dinner and even better the next day for lunch.
Serve it with a thick slice of organic sourdough, a sprinkle of fresh chives and a little crispy bacon if you're feeling fancy. Comfort food at its finest. 💚
Ingredients
• 500g peeled potatoes
• 2 leeks
• 1/2 brown onion
• 1-2 garlic cloves
• Knob salted butter
• Olive oil
• 1 litre chicken bone broth/stock
• 1/2 cup cream
• 1 tsp dried thyme
• Juice of 1/2 lemon
• Salt & pepper
• Optional serve with bread, chives & crispy bacon
Method
1. Dice brown onion & garlic cloves. Dice white parts of the leeks and rise thoroughly to remove dirt.
2. Heat a heavy based pot, add knob of butter, add onion & garlic and sauté for 2 minutes. Add leeks, lemon juice & thyme, stir, turn heat down to low and put on lid. Cook leeks for 10 minutes taking lid off often to stir.
3. While leeks are cooking peel potatoes, wash and dice into small cubes.
4. Add potatoes to the pot with the bone broth/stock. Add salt and pepper. Bring to a boil and then reduce heat to a simmer. Put on lid and cook until potatoes are soft.
5. Take off heat. Use a stick blender and blend until smooth. Add cream & stir.
6. Serve with toppings of choice. We love chives, bread & diced crispy bacon.
