Autumn and winter is my favourite time of year when it comes to food.
Hearty, warming comfort foods that are so pleasing to eat and yet so simple to make. There’s nothing like bringing out the big pot and stepping aside to let it work its magic.
I absolutely adore this leek and potato soup. Not only is it super-filling and easy to make, but it’s totally diet friendly, too.
Skinny Leek and Potato Soup
You will need:
1 medium onion, peeled and roughly chopped
2 – 3 leeks, trimmed and sliced
500g potatoes, peeled and quartered
1.5 litres of hot chicken or vegetable stock (I prefer chicken)
Freshly ground salt and pepper to season
Want to know a leek and potato soup-secret?
I’ve made this soup dozens of times and I’ve discovered the perfect ratio for ingredients is 25/25/50
Meaning, whatever your chopped onion weighs (mine was approximately 250g) – add the same weight of chopped leeks (after you have trimmed the ends off etc) and then add double the weight of potatoes, in this case 500g.
Stock is proportionate too. Whatever the weight of your potatoes make 3 x the weight in mls of stock. Eg. 500g potatoes – 1.5 litres of stock.
In a large pan, heat 1 teaspoon of oil and add the onions and leeks.
Cook gently until softened, taking care they don’t brown. (Doesn’t make for pretty soup 😀 )
Add the potatoes and 3/4 of your stock and bring to the simmer.
Turn down the heat and cook until the potatoes are soft. The length of time this takes will vary depending on how small you chopped your spuds.
When your potatoes are soft, use a hand blender to whizz it all smooth, adding extra stock to get your preferred soup consistency.
Add salt and pepper to taste.
PS. Always grab a bigger pan than you think you’ll need. If it’s too full, it can get a lil messy with the blender. Just sayin’ 😀