This is a really easy soup using delicious Irish leeks which are in season from September through March – all the months when you might be in need of a bowl of nourishing soup to warm the bones!
Top tip! Make sure you buy fresh leeks that are firm and unblemished and try to use them within a day of purchasing as they don’t keep incredibly well. Also it helps if you give them a good wash to start. Then once sliced I rinse them and dry using a salad spinner, just to be sure there is no muck lurking around.
This recipe serves 6 – 8 people.
- One medium onion – finely chopped
- 450g of potatoes (about 5 small spuds) – chopped into 1cm cubes
- 450g of leeks (about 2 big fat leeks) – thinly sliced
- 1 litre of stock (chicken or veg)
- 50g butter
What to do? A bit of chopping, melting, sweating, blending! Easy!
Melt the butter in a large saucepan.
Once melted add the onion and potato, season with salt and pepper and sweat on a low heat for about 15 minutes. (I use parchment paper to cover the veggies, as well as the saucepan lid, to keep the steam in)
Add the leeks after 15 or when the potato and onion have softened. Season lightly and sweat for another 5 minutes.
Meanwhile bring your stock to the boil in a separate saucepan.
Add the boiling stock & bring the mixture back to the boil.
Turn off the heat and blend until smooth.
Taste for seasoning and enjoy!