This is a wholesome winter soup which is both economical and easy to make. The origin of leek and potato soup is up for discussion - there are those that say it's Welsh (presumably because of the leek) and those that say it's Irish (maybe because of the potato?). The French also lay claim to it calling it potage Parmentier (named after French chef, Antoine-Augustin Parmentier). And it is also written that American chef Julia Child made it her own, when she introduced French cuisine to American audiences in the 60s.
Whatever your thoughts, this soup is very comforting on a cold winter's day and can be taken up a level with the addition of crispy bacon or leftover shredded ham. It only takes about 40 minutes from start to finish and is perfect for freezing. So, this is my basic recipe, adapted from my classic summer Vichyssoise soup.
1 medium onion, finely sliced
1 large clove of garlic, grated
50g butter
3 large leeks, washed and sliced
4 potatoes (about 500g) peeled and diced
1½ litres of chicken or vegetable stock
salt and black pepper to taste
Melt the butter in a large saucepan (with a drop of olive oil to prevent it burning) and add the chopped onion, the sliced leeks and the garlic. Give everything a stir, put the lid on and cook over a low heat until soft (about 15 minutes).
Add the diced potatoes, season well and then pour over the stock. Cover with a lid and simmer for a further 15 minutes or until the vegetables are tender.
Stick a sharp knife into the potatoes to see if they are cooked, and if so, remove the pan from the heat. Allow to cool for about five minutes and then blend with a stick blender until smooth. Serve in deep bowls with a scattering of chopped chives, a swirl of cream or some crunchy croûtons.
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