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 / Hands on time 25 mins / Total time 40 mins / V Gf ❄
You’ll need: A food processor or hand blender
3 leeks, roughly chopped
½ large onion, roughly sliced
350g baking potatoes (roughly 3 big ones), peeled and roughly chopped
25g chives, chopped
Knob of butter
1 ½ litres vegetable stock, I use Knorr
150g plain yogurt
Mature vegetarian cheddar cheese, grated to serve (optional)
Pomora extra virgin olive oil
TIP: This soup also works well as a broth, so if you don’t have a blender or simply prefer a broth, then chop everything up nice and small and follow the recipe without blending.
1. Sauté the onions in the butter on a medium to low heat whilst you wash and chop your leeks. Add the leeks and sweat down for 10 mins. Meanwhile, wash, peel and chop your potatoes. Roughly chop most of the chives (saving a small sprinkle for decoration) and add to the pot. Give it a good stir and cook for a further 5 mins.
2. 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 mins.
3. Take off the heat and blend with either a hand blender or a food processor. Once blended add the yogurt and blend again until smooth. Season to taste. 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 any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Gf– Gluten free
❄– Suitable for home freezing once cooled. Consume within 3 months.