Leek and Potato soup

Leek and Potato soup – as easy as it gets!

When hunger sets in and food has to be on the table quickly and taste divine, this leek and potato soup is a life saver. It is full in flavour and naturally has a lovely creamy texture. It is super easy to make and you will only need a few ingredients. The best thing is that both leek and potatoes keep fairly well in the fridge, so you can keep them as spares for the unexpected days you need to get food sorted quickly.

Potatoes

Potatoes have had some bad publicity lately as they are jam packed full of carbs. However, if you don’t have any blood sugar issues, they are great to include in your diet as they will keep you full for longer. They can also be a good option for those suffering from IBS as they are easy to digest and don’t pose the same problem as some grains and grain products do (pasta etc). Potatoes have been used to soothe gastro intestinal pain for a long time. Something we all should bear in mind as more and more people have stress related tummy problems (could this be related to a lower consumption of potatoes?).

Potatoes contain potassium which is an essential nutrient for good heart health as well as a good dose of Vitamin C. Make sure you keep your potatoes in the dark, light triggers a production of solanine. You can spot this as the potatoes turn green (the green pigment is chlorophyll and not harmful but coexists with solanine in potatoes). Discard the peel as well as any green parts and shoots to be on the safe side. If you buy your potatoes in a plastic bag it is a great idea to transfer them into a brown paper bag and store them in the bottom fridge vegetable drawer.

Leek

A wonder-veg jam packed with nutrients such as vitamins (A,C, B6, K) and minerals (manganese et al). This lovely plant also contains soluble fibre and is kinder to your gut than onions. This is why I have opted to only use Leek in this soup, to up the tummy feelgood factor.

More and more people are diagnosed with Alzheimer’s and our overall brain health is on a decline. What we eat can play an important role in keeping our brain healthy for longer. The good news is that using leek in our cooking can help you do just that. This versatile vegetable contain carotenoid pigments, especially lutein and zeaxanthin. Both are important to the Macular Pigment (MP). It has been shown that there is a relation between bad memory, poor cognitive performance and a low concentration of MP. The same scientists also found that people affected by Alzheimer’s have drastically lower MP than people without Alzheimer’s.

There are a lot more signs that leeks can possibly be a superfood for your health! Definitely proof enough to make sure I use leek in my cooking. They are also fairly easy to grow, they keep well outside and can be harvested until winter. They also keep well in the fridge which makes it easy to keep some at home at all times.

Leek and Potato Soup

A so so tasty filling soup when you need something something quick

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Main Course, Soup

Cuisine Homemade

Servings 4 people

Equipment

• 1 Pot Min 2,5lit

Ingredients

  

• 600 g Peeled Potatoes (floury works best)
• 300 g 1 Large Leek (use the green part as well as the white) (use the green part as well as the white)
• 1 tbsp Cold pressed Rapeseed Oil
• 1 tsp Thyme optional
• 1 lit Water
• 2-3 pcs Stock Cubes depending on taste and brand
• Salt and Pepper to taste
• 2-3 tbsp Cream optional
• Handful Parsley
• Creme Fraiche

Instructions

 

• Peel and cube the potatoes into small cubes
  600 g Peeled Potatoes
• Rinse and finely slice the leek
  300 g 1 Large Leek (use the green part as well as the white)
• Add the oil to the pot and then add potatoes and leek
  1 tbsp Cold pressed Rapeseed Oil
• Add water and stock cubes
  1 lit Water, 2-3 pcs Stock Cubes
• Boil for 15 minutes, check so that the potatoes are soft.
• Add cream for smooth texture.
  2-3 tbsp Cream
• Add salt and pepper to taste. Thyme if you like (I like it without).
  Salt and Pepper, 1 tsp Thyme
• Pour the soup into bowls, and top with Crème Fraiche and plenty of chopped parsley.
  Handful Parsley, Creme Fraiche
• I prefer to keep the texture of this soup, if you wish you can of course use a handheld mixer to make it perfectly smooth.
• Serve with rustic bread with cheese.

Keyword homemade, leek, potato, rustic

Links

Why not try some other soups:

Nettle soup

Harissa and chickpea soup

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