HOW TO MAKE LEEK AND POTATO SOUP RECIPES

Steps:

• 1. Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
  2. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
  3. Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
  4. Meanwhile, peel the potatoes and cut them into 1cm cubes.
  5. Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
  6. Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
  7. Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.

Steps:

• Peel and cut the potatoes. Peel 2 pounds Yukon Gold potatoes, then cut them into 1-inch pieces.
• Cover potatoes with cold water. Place the potatoes in a large bowl and cover with cold water.
• Prep the vegetables. Thinly slice the white and light green parts of 3 medium leeks. Dice 1 medium yellow onion. Mince 4 garlic cloves. Finely chop 1 tablespoon chives.
• Sauté the leeks and onion in butter. Melt 4 tablespoons unsalted butter in a large pot or Dutch oven over medium-low heat. Add the leeks and onion and cook, stirring often, until softened and beginning to caramelize, about 25 minutes.
• Add the garlic. Add the garlic and cook until fragrant and softened, about 5 minutes.
• Drain the potatoes. Drain the potatoes through a fine-mesh strainer or colander set over a bowl. Reserve the starchy potato water.
• Add the potatoes, aromatics, and broth. Add the drained potatoes, 2 teaspoons kosher salt, 1 teaspoon black pepper, 2 sprigs fresh thyme, 1 bay leaf, and 1 quart broth to the pot, and stir to combine.
• Simmer until the potatoes are tender. Increase the heat to medium high and bring to a boil. Reduce the heat as needed and simmer until the potatoes are fork-tender, 18 to 20 minutes. Remove from the heat and let cool for 10 minutes before blending.
• Blend the soup. Working in batches, blend the soup in a blender or food processor until smooth. You can also blend the soup directly in the pot with an immersion blender. Return the blended soup back to the pot.
• Finish the soup with water and cream. Add 1 1/2 cups of the reserved starchy potato water and 1 cup heavy cream to the soup. Cook over medium heat until warmed through, about 10 minutes.
• Finish seasoning and serve. Taste and season with salt and pepper as needed. Serve topped with the chives.