Potato And Leek Soup

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Todd fancied a nice hot bowl of soup today for his dinner.   I never use tinned soups if I can help it.  Homemade soup is so much tastier and not that hard to make.  I had leeks in the vegetable drawer and so I made him a pot of Potato and Leek Soup.  I was actually surprised that I had not posted my recipe on here yet, so here you go . . .  today you get my recipe for Potato and Leek Soup!

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What can I say about it?   It's velvety and it's rich . . .  it's smooth and it's delicious.

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The flavour of the leek is not too overpowering.  I have had potato and leek soup in the past where I am burping up the flavour of leeks for hours afterwards . . .  this is just a nice balance of flavours.  You know it is potato and leek, but the leek doesn't jump out and bite you!

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It has a beautiful colour.   Sometimes potato and leek soup can look kind of grey . . .  this is a gorgeous pale green . . . and there is the added richess which comes from the addition of  cream and a slight tang from the addition of buttermilk.

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 Today I topped it with some buttery croutons I made from buttered sour dough bread that I baked in the oven until they were crunchy and a few chopped spring onions.  It looked really nice.  In any case if you are looking for a really good Potato and Leek Soup recipe . . .  I reckon you just hit the jackpot, because this  . . .  is it!

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*Potato and Leek Soup*
Serves 6Printable Recipe  
A delicious creamy soup with lovely flavours and a velvety texture. 
2 TBS butter2 large leeks, trimmed, washed and sliced (the white and pale green parts only)1 litre of chicken stock (4 1/2 cups)4 medium sized floury type potatoes (maris pipers or russets)1 bay leaffine sea salt and freshly ground black pepper225ml of buttermilk (1 cup)120ml of heavy cream (1/2 cup)freshly ground nutmeg  photo SAM_8840_zpsf70d0e91.jpg

Melt the butter over medium heat in a large saucepan.   Add the leeks and reduce the heat to low.   Cook, stirring often, over low heat, until the leeks are softened without browning.  Do NOT let them brown.  This will take about 10 minutes or so.  Peel the potatoes and cut them into quarters.  Add the stock, potatoes, bay leaf and some seasoning to the leeks.   Bring to the boil, then reduce to a simmer and cover.  Cook gently for about 15 minutes, or until the potatoes are falling apart.  Remove and discard the bay leaf.

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Carefully blend the soup with either a stick blender or in a regular blender until perfectly smooth.    Whisk in the buttermilk and the cream, along with about 1/4 to 1/2 tsp of freshly grated nutmeg.  Taste and adjust seasoning as required.   Gently heat through.  Serve hot in heated bowls.