Delicious Potato and Leek Soup

Image above via Ooh, Look... Food and Craft

I love making Potato and Leek soup, not only because it is hearty and warming (perfect for wintery nights), it’s super simple to make. I have always used a very basic recipe but when the June issue of Real Living magazine came out a few weeks ago, I decided to give their version a try.

The use of celery, garlic and vegetable stock (as opposed to chicken) appears to make a difference. However the definite magic ingredient for me was fresh thyme leaves. Fortunately this is one of the plants in my herb garden that has taken off so I had plenty to add to the pot.

If you’re after a delicious soup to try one wintery evening, be sure to give this one a go. I’ve written out the recipe below for those of you who don’t have the magazine. On the subject of cooking winter dishes, this coming Saturday is our next Cooking Club and our theme is ‘Winter Warmers’. I promise I will make it my priority this time to take photos and will be sure to share with you all any yummy recipes I gather. Stay tuned…


Potato and Leek Soup

50g butter
2 leeks, trimmed, washed and sliced
2 celery stalks, chopped roughly
3 tsp fresh thyme leaves
1 garlic clove, minced
1.2kg potatoes, peeled and chopped into small pieces
1L vegetable stock
2 cups water
sea salt
cracked black pepper
¾ cup cream, plus extra to drizzle

Melt butter in saucepan over medium heat. Add leeks, celery and thyme. Cook for 10 mins until leeks and celery are tender but not coloured. Add garlic and cook for a further 2 mins.

Add potatoes, stock and water to saucepan. Season with salt and pepper to taste. Increase heat to high and boil for about 15 to 20 mins until potatoes are very tender. Skim any scum that rises to surface and discard.

Use blender or food processor to puree soup in batches until smooth. Return blended soup to saucepan. Over medium heat, add cream and stir. Gently heat through.

Drizzle with extra cream and cracked black pepper to serve.

(Serves 4)