Creamy Leek and Potato Soup

BY RICHARD CORNISH

For those cold days where you want a warming bowl of something but don’t have the energy to make a big meal. This takes only 40 minutes from whoa to go without a lot of fuss. Enjoy with toast, a salad, a cheese toasty, or a glass of pinot noir. We love to use the organic Dutch cream potatoes from Tumpinyeri Organic Growers at Blampied. These spuds are sensational and if you use these, you won’t need the cream to make this soup extra rich.

Creamy soup garnished with chives in a blue and white bowl on a wooden table next to a colourful serviette and spoon.
Flat lay overhead shot of recipe ingredients on a white wooden table.

Serves 4

 

  • 600g Dutch cream potatoes

  • 30g butter

  • 1 leek, trimmed, rinsed, chopped

  • 1 cinnamon stick

  • 1-litre chicken stock, hot

  • Salt

  • White pepper

  • 60ml pure cream, optional

  • 1 tsp sherry vinegar, optional

  • Chives for garnish

Peel, wash, and cut potatoes into thick slices.

Melt the butter in a large heavy based saucepan on the stove over medium heat. Add the potatoes and cook, moving occasionally with a wooden spoon for 5-10 minutes or until the potatoes begin to brown slightly.

Add the leeks, stir, add the cinnamon stick, cover, and cook for 2-3 minutes, stir, cook for another 2-3 minutes before adding the hot stock. Allow the pot to come to the soft boiled, cover, reduce heat to low-medium and simmer for 20 minutes.

Use tongs to remove the cinnamon stick and any pieces that may have become dislodged. Season with salt and pepper.

Pour into a food processor or blender, or use a stick blender, and blend until smooth. Add the cream and stir through.

Check seasoning and adjust with a little more salt and a little sherry vinegar if necessary.

Pour into 4 bowls, garnish with chopped chives and serve hot.

Snacks and Starters, VegetarianGuest Author