Silky leek & potato soup
Soft leeks and potatoes make a silky soup without cream. A slice of bread turns each bowl into a simple supper.
Serves two · estimated cooking time · image for serving inspiration.
A few simple steps.
- 01
Rinse the leeks thoroughly between their layers and slice. Chop the onion and cut the potatoes into small, even cubes.
- 02
Warm the oil in a saucepan over medium-low heat. Add the onion and leeks and soften for 7 minutes, stirring, without browning.
- 03
Add potatoes and stock. Bring to a gentle simmer and cook for 15–18 minutes, until the potatoes crush easily with a fork.
- 04
Take off the heat and blend carefully until smooth, following your blender’s hot-liquid guidance. Add water if too thick, taste before adding salt, and divide between 2 bowls with the bread.
A note from the kitchen
Trimmed weights are ready-to-cook amounts. Do not seal hot soup in a blender that is not designed for hot liquids.