Leek and potatoes combine to make this soup a real classic. Almost everyone seems to puree their version of this soup (if google images is anything to go by). We don’t. We enjoy this as a hearty evening meal or Sunday lunch. We like the texture and flavours of the individual veggies as we eat them. Sometimes, we take out a little, puree that, and pour it back in to thicken the soup a bit.
I guess if we were ever to serve this as a starter at a more formal meal, then it might look like this:
But no. We like the heartier version, which looks much more like a family dinner.
Leek and potato soup
- 1 onion
- a pound (½ kg) of leeks
- a pound (½ kg) of potatoes
- 1 large carrot
- 1 stalk of celery
- a few sprigs of thyme
- bay leaf
- Cut the potato and carrot into 1-centimetre (½ inch) cubes. Slice the onion and leek into thin slices.
- Lightly saute the onions and leek in a little oil in a large pot until they have softened. Add the rest of the vegetables (potato, celery and carrot), salt, thyme and bay leaf, then add just enough water to cover it all and simmer for at least half an hour.
- Serve it as it is if you like your soup the way we do.
- Otherwise, take out the thyme and bay leaves and puree it. Serve with some sprigs of thyme.
Source: Our first efforts came from Mollie Katzen’s Enchanted Broccoli Forest. But we’ve since adapted it from Stephanie Alexander’s The Cook’s Companion. The Complete Book of Ingredients and Recipes for the Australian Kitchen. 1996.