Description

Jamie Oliver’s Leek and Potato Soup is a classic, creamy soup made from simple ingredients like leeks, potatoes, onions, and stock. The ingredients are simmered together and then blended into a smooth, velvety texture. It’s a nutritious and hearty dish that’s ideal for lunch or dinner.

Ingredients

Scale

- - 2 tablespoons olive oil
  - 2 medium leeks, sliced and washed thoroughly
  - 1 onion, chopped
  - 4 medium potatoes, peeled and diced
  - 1 liter (4 cups) vegetable or chicken stock
  - 1 bay leaf
  - 1 tablespoon butter (optional for extra creaminess)
  - Salt and pepper to taste
  - Fresh chives or parsley for garnish (optional)
  - 100ml (½ cup) cream (optional for extra richness)

Instructions

Step 1. Sauté the Leeks and Onion

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent. Add the sliced leeks and cook for another 5 minutes until they soften, stirring occasionally.

Step 2. Add the Potatoes and Stock

Stir in the diced potatoes and pour in the vegetable or chicken stock. Add the bay leaf for extra flavor. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the potatoes are tender.

Step 3. Blend the Soup

Once the potatoes are cooked through, remove the bay leaf. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender and blend in batches.

Step 4. Add Butter and Cream (Optional)

For a richer soup, stir in the butter and cream. Heat the soup gently for another 5 minutes, ensuring it doesn’t boil.

Step 5. Adjust Seasoning and Serve

Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh chives or parsley for a burst of color and flavor.