Creamy Leek & Potato Soup

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Cook Eat Blog is in the process of an ongoing revamp and this recipe is in line for a facelift and beautiful new photograph. You can still enjoy the recipe, but no pic I’m afraid. Don’t be too hangry!

I’ve just returned from a week in the Snowy Mountains near Canberra and all I can say is, it was pretty cold! The minute I arrived, I wanted something to spread a bit of warmth through my body so I could move properly again. This soup did just that. Hearty and tasty it was – also, fragrant, rustic and most importantly warming! Comfort food at its best.

4 tablespoons olive oil
1 medium onion (diced)
1 garlic clove (chopped)
2 leeks (cleaned, trimmed and cut into thin slices)
3 stems fresh parsley (chopped, stalks and all)
5 medium potatoes (peeled and cubed)
1 cup dry white wine
2 litres vegetable (or chicken if you’re not vegetarian) stock
1-2 teaspoons salt
freshly ground black pepper
200ml cream

Extra Virgin olive oil (for serving)

Heat the oil in a large saucepan over a moderate heat until hot. Add the onion and garlic and fry gently for 3-4 minutes until soft and golden. Add the leeks, parsley and potatoes and stir fry for a further 5 minutes until the leeks are soft. Turn up the heat and then add the wine. Let this sizzle for 1-2 minutes before adding the stock, 1 teaspoon of salt and the pepper. Let it come to a boil, then reduce the heat to low and simmer gently, covered for 30 minutes.

Remove from the heat, and using a stick blender, blend the soup into a thick creamy consistency. Alternatively, decant in batches into a blender and blend till smooth then return to the pan.

Return to a moderate heat, then stir in the cream bring to barely a simmer then remove from the heat, check for seasoning, adding more salt as you like then serve hot.

Serve with a little extra virgin olive oil drizzled over an a fresh grinding of black pepper – all alongside some crusty bread for dunking.