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Potato and leek soup

Comfort in a cup (or bowl).
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This soul-soother is right up there with the best. Ladlefuls of bliss.

Did you know?

King Louis XV feared being poisoned, so he had a string of servants taste his favourite potato and leek soup. When he finally tasted it, it was cold, but still delicious, which is why it is now a traditional French dish.

Looking for more comforting soup recipes?

Ingredients

Method

1.

Melt ½ the butter in a large saucepan over a medium heat. Add leek and cook for 5 minutes or until softened. Remove ½ the leek and set aside. Add celery, garlic, thyme and bay leaves to pan and cook for a further 5 minutes. 

2.

Sprinkle flour over mixture in pan and cook, stirring, for 2 minutes or until mixture begins to stick to bottom of pan. Add stock and bring to a simmer. 

3.

Meanwhile, cut 2/3 of the potatoes into 1cm cubes and set aside. Chop remaining potatoes and add to pan. Cook for 30 minutes or until potato is tender. Season soup with salt and pepper, then pour into a blender and pulse until smooth. 

4.

Steam reserved potato over a saucepan of simmering water for 8-10 minutes or until tender, then fold into soup. Serve with chives, sour cream and toast.

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