Potato and leek soup is a classic French dish and is very simple to make. It is creamy, comforting and perfect for a winter supper. The mild flavors of leeks and potatoes compliment each other beautifully. I have used broccoli to add texture to the soup but it can easily be omitted. If you prefer the soup a bit chunky then you can use a potato masher instead of an immersion blender to give bigger chunks. Leeks can also be substituted with onion.
OTHER VARIATIONS
Mushrooms / beans / carrots / cauliflower / peas / spinach can be added instead of broccoli in potato and leek soup.
Potato & Leek Soup with Broccoli
Yield: 2 servings
INGREDIENTS
150g peeled potatoes, diced
150g thinly sliced leeks, white and light green part
500 ml water
1/4th cup broccoli, finely chopped
1/8th cup milk
1/8th cup cream
1 clove garlic, finely chopped
1 tbsp butter
salt + pepper to taste
GARNISHING OPTIONS
Nigella seeds
Croutons
Herbs like parsley, thyme, coriander, dill, rosemary
Charred spinach or kale
Caramalised onions
Other seeds such as flax, chia, pumpkin, sunflower, sesame
INSTRUCTIONS
- Melt butter in a pot over medium heat.
- Add garlic and leek and sauté until soft and sweet, about 10 minutes
- Add diced potatoes and water, cover and simmer for 30 minutes or until potato is very soft.
- Turn the stove off and puree with a hand blender until just smooth.
- Do not over puree. Pass through a sieve to avoid lumps.
- Season to taste with salt and pepper, then add broccoli and milk.
- Turn the heat on and reheat to simmering point.
- Use extra water or milk to thin the soup if it is too thick for your taste.
- Turn off the heat and then add cream.
- Serve, sprinkled with herbs and croutons.
NOTES
Do not puree the soup for too long as excessive churning of potato can turn them gluey.
