Pimped Leek And Potato Soup

Here i’ve made a really tasty soup with a few twist to give it extra yummyness!!
I hope you agree that by adding a few extras to the classic really bumps it into overdrive 🙂
These types of meals are a great thing to make in bulk and stash the leftovers in the freezer for a rainy day! You could add fried bacon bits for a meaty edge, or add less water and use it as a base for a pie, just mix through some leftover chicken and some peas or any veg and stick on a pastry lid, voila, loads of choices.

Leek and Potato soup

2-3 large leeks, the light green and white parts only, peeled washed and diced
2 small white onions, peeled and diced
2 big baking potaoes, peeled and diced
50g butter
2 tsp salt
1 tsp pepper
2 pieces of lemon zest (just peel 2 strips off, making sure not to get any of the white pith)
1 veg stock cube and 1 herb stock cube
enough boiling water to cover
200ml creme fraishe
100ml double cream
juice of 1/2-1 lemon

Melt the butter in a large saucepan till it starts to foam and add the leeks and onion and half the salt and pepper stir to coat in the butter and lower the heat. Place a piece of greaseproof directly on the leeks and onion (this is called a cartouche) and put the lid on as well. Leave to cook for about 10 mins until very soft, but not coloured. Putting the cartouche on just means that no flavour can escape and the leeks and onion will cook with their own juices making it extra tasty 🙂
Then stir in the potatoes and put the paper back on and replace the lid letting it cook for another 10 mins.
Add enough boiling water to cover by about 2 inches and put the lemon zest stock cubes and the rest of the salt and pepper.
Again replace the cartouche and lid and increase the heat slightly and cook for about 10-15 mins depending on how big the potato was. Check that the potato is cooked though, when it is re,ove the lemon zest and blend with a stick blender until very smooth (or leave chuncky if preferred) (if you wanted to freeze it this is the stage where you would stop, allow the soup to cool then freeze, and finish with the final steps when you reheat it.)
The final step is to stir though the creme fraishe, cream and lemon juice and add more water if needed. Remember to check for seasoning before serving!!
And enjoy with the cheesy triangle scones.
A lovely warming lunch or dinner now the weathers cooling down.

Tip
I like top use baking potatoes because they give a nice ‘gloopy’ (for want of a better word!!) texture to the soup.
But if you prefer a slightly less dense soup try using king edward or desiree potatoes instead.