6 April 2020

Leek and Potato Soup

With the UK lockdown now in its third week, I find myself buying slightly random greens with vague ideas of what to do with them rather than a firm plan. This is not a good idea, but for some reason I keep thinking that I shouldn't make specific plans, since I don't know if I'll be able to get hold of the right ingredients at the supermarket. This is very silly, since there doesn't appear to be any shortages in the vegetable section, at least not in my local shops.

But buying greens, they have a limited lifespan and must be used. Last week I bought a packet of leeks. They then had to live in the salad drawer at the bottom of the fridge, until Lundulph dug them out the other day and commented that they are going manky. Indeed, the outer leaves were yellow. Thus, I made sure to get potatoes when I went to the shop this week with the aim to make leek and potato soup. Oddly enough, this seems to be the only canned soup that's left on the shelf - no one is buying it.

After some research in my cook books, I settled on Delia Smith's recipe, but decided to increase the amounts and also spruce up a little with some chilli.


430 g leeks
1 kg potatoes
145 g onions
2 cloves of garlic
100 g salted butter
1 small scotch bonnet chilli
1 l chicken and/or vegetable stock
½ dl chopped curly leaf parsley
salt and pepper to taste


  1. Trim the green edges and the root plate of the leeks, cut them in half length-wise and make sure to wash any grit stuck between the layers. Then slice finely and set aside.
  2. Wash the potatoes well and peel if needed. Dice into 1 cm cubes and add to the leeks.
  3. Peel and wash the onion(s), then dice into 1 cm cubes and add to the other vegetables. Peel the garlic.
  4. Heat up the butter in a large stock pot and when it's bubby, add the vegetables and press in the garlic. Stir through to get them coated with the butter, then cover and turn down the heat somewhat and leave to fry/sweat for about 15 20 minutes, stirring occasionally.
  5. In the meantime, using a glove, halve the chilli and scrape off the seeds and pith and discard, then chop finely, taking care to protect your skin.
  6. Prepare/heat up your stock (I used 1 cube chicken stock and 4 cubes vegetable stock, as that's what I had).
  7. Wash and chop the parsley.
  8. Once the frying time is up, add the chilli, stock and parsley and season to taste. Stir everything, cover and let simmer for another 15 - 20 minutes until the potatoes are soft.
  9. Using a stick blender, blitz to achieve the consistency you prefer or leave as is if you'd rather, then serve.

Delia recommends blending smooth, but both Lundulph and I prefer a little bit of texture in this type of soup, so I just did a little pulse blitzing.

The amounts above also result in loads of soup. Lundulph and I had a generous portion each for lunch. The rest was left to cool down completely and I divided into 3 x 600 g portions which I've frozen. What I discovered, however, is that I was rather hungry a lot sooner after lunch than I expected, but I guess this is the standard thing with having mainly potatoes in a meal. They fill you up, but are processed quite quickly and you feel hungry after a couple of hours.

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