The world (by which I mean, the internet) probably doesn’t need another recipe for potato and leek soup. But it can suck it, here’s mine anyway. This follows from my previous hi-larious potato henge post.
Potato and leek soup is pretty much the best thing about winter. My recipe, or rather, the way I throw it together, changes regularly, but I think I’ve finally settled on the best version. I’ve tried it with cheese, with cream, with cheese and cream, and in the end the best version has soy milk and no cheese; it’s actually almost vegan. But seeing as I’m not vegan, I put butter in it. And wine, which seems to be a bit iffy in terms of vegan-ity.
Potato and leek soup
Serves at least four.
50 g butter (salted/unsalted, it doesn’t matter)
1 tbs or so of olive oil
4 cloves of garlic, chopped
2 leeks, chopped into rounds (doesn’t really matter if the bits are a bit chunky)
6 big potatoes, peeled, chopped into chunks (by big, I guess I mean fist-sized… I try to get the biggest ones possible so I don’t have to do as much peeling)
salt and pepper
2 tsp dried oregano
1 cup white wine (I use the cheapest bottle of sauvignon blanc I can find)
6 cups (1.5 L) vegetable stock
bunch of parsley, chopped
2 cups soy milk
Heat oil and butter in a large pot over medium heat until butter is melted. Add leeks and garlic and cook gently until softened. Season with salt and pepper and add oregano.
Add the potatoes, wine and stock. Cook until the potatoes are soft. I usually leave them for a while, at least half an hour, so it’s easier to blend them.
Add parsley and soy milk. Take the pot off the heat and use a hand-held stick blender (I really don’t know what to call these things, I call it a ‘thingy’ or a ‘whizzer’ and mime using one so people get what I mean). You could also blend it in batches in a regular blender. Whiz until smooth and your done. I put sour cream in this one, other times I put some crumbled fetta on the top. But it doesn’t really need anything. Serve with toast.