I used to make a fair bit of this soup back when I worked at Kitty O'Shea's, but haven't really touched the stuff since. It can be delicious, or it can be stodgy wallpaper paste. The trick is to puree it a bit (or a lot) if you want it thickened, rather than using flour or cornflour to thicken the broth (I know, who does that?!).
Anyhoo, here's how we made ours on the weekend - it was hands down the best leek and potato soup I've EVER had. I know that sounds like a rather large claim, but it's true. No exaggeration. Buonissimo, or as we'd say here in Kiwiland, bloody good soup bro.
50 g butter
2 leeks, chopped
2 rashers bacon, chopped
2 cloves garlic, finely diced (or crushed)
1 tbsp wholegrain mustard
salt and pepper
3 cups chicken stock
2 large potatoes, chopped into cubes
good dollop sour cream and dash of milk (or 1/2 cup milk)
- Heat butter in large pot and fry leeks, bacon and garlic until leeks are softened. Add the mustard, salt and pepper.
- Pour in chicken stock (we actually used 2 cups homemade stock and 1 cup water, but depends on how strong your stock is). Add potatoes and simmer away until potatoes are cooked.
- Remove from heat and stir in sour cream and milk.
- You can puree into a thick, creamy soup, or serve as is - thinner broth with chunks of potatoes and leek. Or, as we did - a couple of blitzes with the stick blender, but still left with chunks. Yum!!