Potato and leek soup is the perfect autumn soup. It is a rich, warming, hearty soup and best of all, it's super easy to make. A good filling option as the main course or as a starter. For a vegan version use olive oil and dairy-free cream and creme fraiche.
Potato and leek soup freezes well, so you can make a big batch or make the soup in advance and put it in the freezer. This recipe feeds 4 people as a main course or 8 people as a starter.
You need:
1 kg potatoes
250 grams of leek (only the white part of the leek)
2 ml Cooking cream
200 ml creme fraiche
3 vegetable bouillon or chicken bouillon cubes
1 teaspoon of Tabasco
1 1/2 teaspoon of white wine vinegar
2 tablespoons of butter
Salt and black pepper after taste
50 ml finely chopped parsley
About 700 ml of water
Some extra creme fraiche for garnish
How you make it:
Clean and cut the leek into small pieces. Peel the potato and cut it into small cubes.
Add the butter and the leek to a pot on the stove. Cover with a lid and let the leek sweat in the butter until completely translucid and slightly caramelised. Stire once in a while to make sure the leeks don't burn.
Add the potatoes and the bouillon cubes to the pot and pour in water until the leek and potatoes are just covered. Add the lid back on and let the potatoes and leek boil until completely done.
Add the cooking cream, creme fraiche, salt, pepper, vinegar, and most of the parsley and Tabasco to the pot and blend the soup until completely smooth. Taste and make sure the seasoning is good.
Pour the soup into the serving bowls and add the rest of the creme fraiche and parsley to each bowl.
Serve the soup as it is, or with slices of bread, croutons or topped with bacon.
