Leek and Potato Soup (Jamie Oliver recipe)Posted 12 January 2011 by Debbie
Apparently January is national soup month (in the US presumably, but never mind…) It’s great because everyone’s trying to eat a bit more healthily but it’s still so cold (for us Northern hemisphere types) that we want something hot, nourishing and comforting. Soup is perfect. Since I had such success with Jamie Oliver’s turkey and leek pie, I decided to try his recipe for leek and potato soup. It makes quite a brothy or country-style soup, which tastes absolutely delicious. Ideal for lunch or a light supper, with some nice bread.
- 2 carrots
- 2 celery sticks
- 2 medium onions
- 400 g leeks (about 4 leeks)
- 2 cloves of garlic
- 400 g potatoes (4 or 5 medium potatoes)
- 2 tbsp olive oil
- 1.8 l stock (chicken or vegetable)
- salt and black pepper pepper to taste
Cut the leeks lengthways into quarters and thoroughly wash them; I like to submerge them in water to really get all the dirt and grit out. Then, slice them into 1 cm slices. Peel and roughly chop the carrots. and the onions. Peel and slice the garlic. Heat the olive oil over a high heat and add the leeks and other vegetables you’ve chopped so far. Cook them for about 10 minutes partly covered with a lid.
Meanwhile, peel and dice the potatoes, and prepare your stock if using stock cubes. Pour the stock over the vegetables in the pan and bring it to the boil. Add the potatoes. Let the whole lot simmer for about 10 minutes, or until the carrots and potatoes are soft and tender. Season with salt and pepper to taste. You could also add some herbs or spices at this point if you like. If you want your soup chunky & rustic, serve as it is. If you prefer it smoother, you can blend it, preferably with a hand blender. (I read somewhere that blending it in a processor makes it a bit gluey, but I did, and it was fine.)