Skills you will learn in this recipe
Making a blended ‘cream’ soup; thickening with potato
Links to the last recipe
Cooking with leeks; making a vegetarian dish
We all love this leek soup! Not only is it a Welsh classic (remember, Emily is Welsh & Estella half Welsh – Iechyd da!) it’s so easy to make and so incredibly tasty given its few ingredients. You just need leeks, potatoes, stock, butter, pepper and perhaps a little cream, if liked (we do!).
Bibi made this leek soup quite often, especially on a Saturday evening. It was a big family favourite, and also makes a nice low-stress meal for the weekend. It’s easy, can be made ahead, and keeps well. It also freezes well. So Bibi would often make a really big batch, then save a few portions in the freezer for another day.
It can be served hot – as we normally do – or ice cold. Cold it is vichyssoise. And very nice & refreshing it is too! Top with chives for the perfect vichyssoise if serving cold.
Jake sticks his nose in
Despite its French name and link with classic French cuisine, vichyssoise was actually born in New York in the early 20th century by a French-born chef at the Ritz-Carlton who named it after the famous spa town of Vichy in France.
It’s yet another Katie Stewart recipe, and Emily made it very often from her copy of The Times Cookery Book when first away from home at university, and after. Emily & Estella cook it now too. It’s a particular favourite on St David’s Day!
This style of soup is known as a ‘cream’ or ‘creamed’ soup, though it’s not really due to it having cream in (though it can have). The term refers more to the texture. This soup is blended, i.e. not served with the whole vegetables in a stock base. This creates a velvety, creamy texture, especially with the use of potato, which thickens the leek soup. Potatoes contain starch, which acts as a natural thickener.
Leeks are the main ingredient, so you want 3 or 4 really large ones to make a leek soup that will serve 4 to 6 people. Plus 2 or 3 potatoes, depending on size, preferably quite floury ones. See our potato choosing Tip. We tend to use chicken stock in this soup, as it gives a nice, rich depth of flavour. But vegetable stock works just as well if you want to make it fully vegetarian. It can also be made vegan if you replace the butter with oil, and omit the cream, or use a plant-based one.
Jake sticks his nose in
You can use fresh stock in this dish, but it is more expensive, and for this particular soup not really worth it as the leeks make their own stock too. You can use stock cubes, but we tend to prefer the jelly ones, often sold as ‘stock pots’. They are slightly more expensive than cubes, but worth it as the flavour is much better and less salty.
Start by preparing the leeks. We’ve done this several times in the Course, so also see our recipes for Leek Quiche and Baked Beans.
Cut off the rooty end of the leeks, and a little of the top of the green. Do keep as much of the green as possible however, it gives the soup its lovely colour. You just want to cut off any tips that look dry. Now slice each leek all the way down the length to the middle. Remove the outer leaf or so, cleaning off any dirt as you go.
Now cut the leeks into rounds, all along the length. Separate the pieces out a bit, then place the leeks in a colander or large sieve and give them a really good wash under the cold tap.
Jake sticks his nose in
Remember leeks, even pre-packed ones, can have dirt trapped between the layers. So do wash them!
Now peel the potatoes and cut into large pieces.
Your prep for the leek soup is done!
Next place a few cubes of butter in a large saucepan. You want a pan large enough to comfortably hold the leeks, potatoes and stock. Melt the butter over a medium heat.
When the butter has melted, add the leeks and potatoes all together. Stir to coat the vegetables in the butter, then cover the pan with the lid and cook over a low heat for about 5 minutes. You want the vegetables to soften in the butter, but not colour.
While the vegetables are cooking, make up the stock. You need about 1&1/2 pints (850ml). Add boiling water to the stock cubes/gels, then stir to dissolve.
When the vegetables have softened, add the stock to the pan. Season with black pepper – you need quite a lot, this is a key flavour in the leek soup. Stir, and bring to the boil. Then cover the pan and reduce the heat to a simmer.
Jake sticks his nose in
You probably won’t need to add salt, as the stock will be quite salty. You can taste and adjust at the end for both salt and pepper in any case.
Simmer for about 30 minutes, or until the vegetables are tender. Test a potato by cutting in to it with a knife. The knife should go in with no resistance or hard feeling. Your soup should also look cloudy when stirred, as below. You are ready to blend or ‘cream’ your leek soup.
Ladle the leek soup into the bowl of a blender or food processor – you will probably need to do this in two or more batches. Blend until completely smooth, with no lumps. The soup should look silky. Pour into a bowl while you blend the second batch. Alternatively, you can blend with a hand held blender directly in the pan.
Return the blended soup to the saucepan to heat through.
Once warmed, taste, and adjust the seasoning if needed. Serve with a swirl of single cream. This is optional, but both looks pretty and adds even more creaminess to the leek soup.
We normally serve this soup hot, with some crusty bread on the side. But it is also good cold. If serving cold, allow to cool to room temperature, then allow to chill in the fridge. You can also add a few ice cubes to make it even more refreshing.
Enjoy! Mwynhewch eich bwyd!
Bibi’s Creamy, Silky Leek Soup
Ingredients
Equipment
Method
- Trim the top and bottom from the leeks, then slice lengthways to the middle and remove the outer layers. Also wipe off any visible dirt. Slice into rounds. Separate the pieces into a colander or large sieve.
- Wash the leeks thoroughly under the cold tap.
- Peel the potatoes, and cut into large dice.
- Melt the butter in a large saucepan over a medium heat. Add the leeks and potatoes. Stir, then reduce the heat to low, and cover the pan with a lid. Allow to cook for about 5 minutes, or until the vegetables are just softening, but not colouring.
- Add the stock, and bring the soup to the boil. Season liberally with black pepper. Turn the heat down, cover the pan, and simmer for about 30 minutes or until the vegetables are tender. Test a potato with a knife – it should go in with no resistance when done.
- Place the soup into the bowl of a blender or food processor, and blend well. You will likely need to do this in at least two batches. Alternatively, blend with a hand blender in the pan.
- Return the soup to the pan and warm through. Taste, and adjust the seasoning if needed.
- Ladle the soup into bowls and decorate with a swirl of cream, if liked.
- We normally serve the soup hot with crusty bread. But it can also be served well-chilled.
- Enjoy!
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