Leek and Potato soup is so comforting when the nights get colder. We all need something to warm us up quickly. You wake up in the dark and get home from work in the dark. The last thing you want to do is slave over a hot cooker for hours.
This soup is so full of flavour, considering there aren’t many ingredients. The garlic and leeks are a marriage made in heaven and the potatoes add that starchy comfort food feeling. It leaves you with an aroma of garlic in your mouth, which adds to its warming effect. The creaminess of the crème fraiche is subtle but adds a luxurious, silky feel.
Recommended Kitchen Tools
- Pressure Cooker
- The Pressure Cooker is a great way to cook soup. Just chuck it all in and wait. Anything that saves time and stops you having to hover over the cooker is a winner!
- Stick Blender
- The Stick Blender speeds up the process of getting the consistency you want. I like it smooth with a few rustic lumps of vegetable. Texture can make or break a meal, depending on your preference.
Recipe Tips
If you fancy a bit of heat you can add a teaspoon of mustard to it.
This soup can be batch cooked and served as lunch or dinner. Portions can be frozen for nights when you just want to grab, heat and slurp.
Which potatoes are best for soup?
Russet potatoes are great as they absorb liquid easily. You don't want anything too 'waxy' that will remain hard. As Russet potatoes soften the starch helps thicken the soup too. I've also used Maris Piper, which are usually good for most potato cooking methods.
How long can you keep homemade leek and potato soup in the fridge?
This soup can be cooled and then put in an airtight container in the fridge for 3-4 days. Reheat it thoroughly in a pan.
Does leek and potato soup freeze well?
Cooked potatoes tend to go mushy in a freezer. If you are planning on freezing some of the soup then puree the potatoes as much as you can, rather than leaving chunks. Cool the soup and store in an airtight container. To reheat, defrost it in the fridge first then heat thoroughly in a pan.
Leek and Potato Soup
Ingredients
- 3 Leeks
- 3 Cloves Garlic
- 1 teaspoon Olive Oil
- 3 Potatoes
- 1 litre Vegetable Stock
- 1 teaspoon Dijon Mustard
- 3 tablespoon Creme Fraiche
Instructions
- Cut the ends of the Leeks of and slice (but not right through) down the middle. Run them under the tap with the green ends at the bottom. Make sure you part the layers slightly to allow the water to run through and remove any dirt.
- Chop the washed Leeks.
- Crush Garlic Cloves.
- Remove the lid from your pressure cooker and add Olive Oil.
- Stew (using Stew function) the Leeks and Garlic for a couple of minutes.
- Add diced Potatoes and stew for another minute.
- Add Vegetable Stock.
- Cancel the Stew setting.
- Close the pressure cooker and set the valve to Closed.
- Set the Soup setting to 6 minutes.
- When the time is up, Cancel the Soup setting and set the valve to Open (Be very careful, as steam will come out immediately. I use a wooden spoon to flick the valve open).
- When all the steam has been released, open the lid and blend with a stick blender. I like to leave a few lumps and bumps, but you can blend it as smooth as you like. Add the Dijon mustard here, if you want to.
- Add enough Crème Fraiche to make it as creamy as you want it. A tablespoon per portion is a good starting point.
- Stir the Crème Fraiche until it blends or just swirl it around near the surface, whichever you prefer. The Crème Fraiche may cool it slightly, but the soup will be so hot it will probably make it the correct temperature for you. If you feel you need to reheat it then transfer to a saucepan and gently heat it.
- Serve on its own or dunk in a piece of crusty bread.
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