November 23, 2014

Creamy Leek and Potato Soup

Organic vegetable boxes are lovely and the veg taste as flavoursome as they look.

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.

Enjoy!

Ingredients

Serves 3-4

350gr leeks

20gr butter

olive oil

1 small onion, finely chopped

1 clove garlic, crushed

200gr potatoes, peeled and cut into cubes

500ml vegetable stock

100ml milk

Sprig of fresh rosemary

Sprig of fresh thyme plus a few leaves for garnish

Salt and freshly ground black pepper

Crème fraiche

Directions:

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