LEEK AND POTATO SOUP
This is another soup that seems to have travelled widely. I tasted this soup on a bitterly cold day when I was in Scotland and was told it was a hearty Scottish staple. With a bit of research, I have also found it under the name of potage bonne femme (French) as well as vichyssoise (reputed to have originated in the US). You could add some finely sliced chicken breast to this soup as it cooks to make a heartier version. Alternatively, you could try adding some small pieces of smoked haddock to the basic soup for a version of Cullen skink (another Scottish soup). - 1 tablespoon butter
- 2 leeks, washed and thinly sliced, white and just-green parts only
- 1 small onion, finely chopped
- 500gms potatoes, peeled and chopped
- 1L good-quality chicken or vegetable stock
- Freshly ground salt and pepper
- Finely chopped parsley (to garnish)
Heat the butter in a large saucepan over a medium heat. Add the sliced leeks and chopped onions to the pan and cook gently, stirring occasionally, for about 10 minutes. If the leeks and onions start to brown, reduce the heat under the saucepan.
Add the potatoes to the pan (and, if you are including it, the sliced chicken breast). Cook for a couple of minutes before adding the stock. Bring to the boil, and then reduce the heat to a simmer. Continue to simmer for about half an hour. Don’t use a food processor to puree the leek and potato soup because the potatoes will become gluey – the cooking will cause the potatoes to crumble as they cook.
This will make the consistency of the soup thicker as the cooking time progresses (this can be aided by judicious stirring and prodding with a fork to break up the potatoes). Garnish the soup with a little finely chopped parsley and serve piping hot.
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