Leek & Potato Soup
By Head Chef, Vlad
Ingredients
- Leeks – 600 g
- Potatoes – 600 g
- Onions – 1 medium (about 150 g)
- Garlic (peeled) – 1 clove
- Vegetable oil – 40 ml
- Vegetable bouillon paste – 12 g
- Boiling water – 1.2 L (to make stock)
- Double cream – 120 ml
- Salt – 4 g (to taste)
- Black pepper (cracked) – 4 g (to taste)
Method
1. Prepare the vegetables:
Wash and slice the leeks, dice the potatoes, finely chop the onion, and crush the garlic.
2. Cook the base:
In a large pot, heat the oil and butter over medium heat. Add the onion and garlic, sauté until softened (about 5 minutes).
3. Add leeks & potatoes:
Stir in the leeks and diced potatoes. Cook gently for about 15 minutes, stirring occasionally, until the vegetables start to soften.
4. Make the stock:
In a separate pot, dissolve the vegetable bouillon paste in 1.2 L boiling water.
5. Combine:
Pour the hot stock into the vegetable pot. Season with salt and pepper. Bring to a simmer and cook until the potatoes are tender (about 15 minutes).
6. Blend the soup:
Remove from heat and use a stick blender to blend until smooth.
- If too thick, add more stock or hot water.
- If too thin, add a few extra boiled potatoes and blend again.
7. Finish with cream:
Stir in the double cream. Taste and adjust seasoning if needed.
8. Serve:
Ladle into bowls and serve with warm battered petit pains.