This classic soup is as simple as the name suggests. However, a couple of extra ingredients will always help, particularly those base ingredients onion and garlic. If, like myself, you are running low on onions, you can substitute in some celery, or other alternatives include spring onion or chives.
I’ve made this soup smooth, however, I do on occasion make it chunky where I leave cubes of potato and slices of leek whole to add texture to the soup. If you have the time, cut your potatoes into 1cm cubes, and slice your leeks into 0.5cm rounds. Then just before blending, take a scoop or two out and then return once the soup has been blitzed. This method works best with more waxy potatoes which don’t fall apart when cooking, but if you only have floury potatoes they work perfectly for a smooth blended soup.
- 2 tbsp rapeseed oil
- 1 large onion, finely diced
- 4 sticks celery, finely diced
- 3 leeks, finely sliced
- 4 cloves garlic, roughly chopped
- 800g potatoes, diced
- 15g stock powder
- 150ml double cream (optional)
- Chives, finely chopped
- Cook the onions on a gentile heat with the oil for 5 minutes before adding the celery and continuing to cook till soft and translucent.
- Add the garlic and leeks and cook for a further 2 minutes.
- Add the potatoes, stock powder and top up with water till all the ingredients are almost covered, around 1.2 litres, and simmer for 20 minutes, stirring occasionally.
- Blend the soup till smooth, finish with cream (optional) and chives, and serve.
Per serving 331kcal/ 19.3g fat/ 6.8g saturated fat/ 32.1g carbohydrates/ 5.0g fibre/ 4.6g protein