Why is leek and potato soup always a gross white colour? Aren’t leeks green? I know the bottom part of them is white and potatoes are white but unless it’s yogurt, I tend to have a bit of a problem with white food. Anyway, feeling nostalgic, I bought a can of leek and potato soup recently and was bitterly disappointed. What a horrible bowl of white grainy slop! I should have known, canned soup can never compete with homemade, with the exception of Heinz tomato soup of course, it’s the best.
So I came up with this rather GREEN version and added some chives and cheddar cheese (because everything in life can be improved with a bit of cheese, that’s just a fact.)
Leek, Potato & Chive soup (As featured in Families First Magazine)
Serves 4 / Takes 40 minutes
Make it vegan: Sauté the onions in sunflower oil and leave out the cheddar
Half a large onion
3 medium potatoes (350g)
Knob of butter
2 vegetable stock cubes/stock pots
1.5 litres boiling water
150g plain yogurt
Salt and pepper
Mature cheddar cheese and extra virgin olive oil to serve
1. Sauté the onions in the butter on a medium to low heat whilst you wash and chop your leeks.
2. Add the leeks and sweat down for ten minutes. Meanwhile wash, peel and chop your potatoes. Roughly chop most of the chives (saving a small bunch for decoration) and add to the pot. Give it a good stir and cook for a further 5 minutes.
3. Pour in the stock, season generously with salt and pepper and bring to the boil. Once boiling bring down to a simmer and cook for 15 minutes.
5. Take off the heat and blend with either a hand blender or standing blender. Once blended add the yogurt and blend again until smooth. Season to taste (I use a lot of black pepper in my recipe.) Ladle into bowls and serve topped with a handful of grated cheese, a sprinkling of chopped chives, a swirl of extra virgin olive oil and a good crack of black pepper.
If you’ve had a go at making my soup or any of my recipes, I’d love to hear about it @corrieheale firstname.lastname@example.org