Easy Leek & Potato Soup

Potage Bonne Femme, more commonly known to us as Leek and Potato Soup, is such an easy soup to make and another of my favourites during the winter months. What’s more, it is quite healthy since leeks are rich in vitamin C, potassium, calcium and phosphorus.  Moreover, just like leeks, potatoes contain vitamin C and potassium too, plus five out of the eight B vitamins.

You may think I am trying to fool you by saying this soup is healthy, especially considering the fact that it has quite a bit of butter in it. However, the below recipe is the one I use for special occasions when I have guests over or simply want something satisfying if my in desperate need of some comfort food. Of course, the beauty of cooking is that all recipes can be tweaked and there are means and ways of making a healthier version. 

For example, you could leave out the butter and use low fat cooking spray. You could also omit the double cream and add stock instead. Alternatively, you could even substitute the double cream for something healthier instead such as single cream, skimmed milk, stock or by simply adding water.

Chances are you will like this soup so much that you will make it again and again. Here are a few ideas on how to make the same soup base, but adding that something extra to create a new variation of the same soup:

• You could add some spice to the vegetables before pouring in the stock, such as 1 tsp of cumin or ½ tsp crushed coriander seeds.
• You might prefer to fry some bacon rashers, crumble and add on top of the soup before serving.
• You  could add a large bunch of chopped parsley to the soup before blending.
• You may opt to add chopped blanched spinach to the soup before blending or any other green leaf such as rocket leaves, etc.
• Alternatively, you could add 50g of any blue cheese such as Stilton or Gorgonzola before blending - my personal favourite.

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Ingredients:

- 25g butter

- 1 small onion, chopped

- 2 leeks, white part only, chopped

- ½ clove garlic, crushed

- 100g potatoes, peeled and chopped

- 350 ml chicken stock

- 110 ml double cream

- 1 tbsp. chives, roughly chopped

- 50g blue cheese (optional)

- salt & pepper

Method:

Melt the butter in a large, heavy-bottomed saucepan. Add the onion, leek and garlic and let sweat over a low heat for 12-15 minutes or until soft.

Add the potatoes and stock and bring to the boil. Reduce the heat and leave to simmer, covered for about 20 minutes. Once the potatoes are soft, remove from heat. Allow to cool a little before blending in a food processor, or using a hand blender. If you would like to try the Leek, Potato and Blue Cheese version of the soup, then add the blue cheese to the pot just before blending.

Return the soup to the saucepan and bring to boil gently. Stir in the double cream (or healthier option such as stock or skimmed milk if desired). Season well with salt and pepper and re-heat as necessary without boiling.

Serving recommendation: Serve hot, garnished with chives and with a buttered slice of gluten free bread or home-made French baguette topped with grated cheese.

Note: Refrigerate for up to two days. If freezing do not add cream.