This is a classic French leek and potato soup recipe – ideal for autumn and winter rustic fare and very easy to make.
French cook Marie-Claire who provided this recipe makes this leek and potato soup beautifully, no measuring of ingredients and no fuss – we have put the official measurements in to help though!
For 4 hungry people or 6 smaller servings
3 medium potatoes (about 200g)
3 medium onions chopped finely
3 leeks sliced (some people just use the white bit but Marie-Therese uses quite a bit of green to give colour)
3 cloves of garlic (or one big clove) finely chopped or pushed through a garlic press
About a litre of chicken stock
Some butter to fry everything in (about 50g)
Celery stalk (optional)
Cream (about 185m- optional)
Any herbs to hand that Marie-Therese thinks will look nice on top! (I usually use chives)
Method
Melt the butter gently in a large saucepan then add the leeks, onion, garlic and celery. Cover the pan and cook on a low heat for about 15 minutes – the vegetables should be nice and soft but not browned.
Add the chopped potatoes and the stock, bring to the boil and simmer for about 20 minutes. Let it cool a little and either push it through a colander to break the big pieces down or purée it in a blender – I use a hand held one in the pan and it works really well.
Serve it up and if you want to add cream, swirl it direct into the bowl, throw a few chopped herbs on top, salt and pepper as liked – done, easy and very tasty!
I find it keeps really well in the freezer if you don’t eat it all in one go!
Bon appétit!
