At this time of year there’s usually a leek or two in our weekly box – untrimmed and dirty with earth sticking to them, they look as if they have just been pulled from the ground, which they have.
This recipe is based on the traditional leek and potato soup but I’ve blended it at the end till it’s smooth and creamy. And, I’ve added fresh herbs for extra flavour – also organic, from Stockbridge Farmers Market in Edinburgh – and a dash of creme fraiche to contrast with the creaminess.
Ingredients 0.00 (4 Servings)
- First, prepare the leeks – remove the tough outer layer, slice the leeks lengthways and clean under running water to get rid of all the dirt lurking between the layers
- Slice the leeks finely and then drain
- Melt the butter in a pan and add the oil to stop the butter burning
- Sauté the onion and the leeks till soft
- Add the garlic and sauté for a minute
- Add the potatoes and stir everything until coated in the butter and oil
- Pour in the vegetable stock and the milk, and give everything a good stir
- Add the herbs
- Now put a lid on the pan, bring the soup to the boil, lower the heat and simmer gently for about 20 minutes or until the potatoes are cooked
- Let the soup cool for a few minutes and remove the herbs. Check for seasoning
- Using either a jug blender or a stick blender, puree the soup until creamy
- Serve with a swirl of crème fraiche (or a spoonful if it’s very thick) on top and a few thyme leaves for added colour