Leek and potato soup

Potato and leek soup

Potato and leek soup is hearty, versatile and family-friendly. It can be served hot in the winter or chilled in the summer. It is delicious on its own, or topped with croutons, chives, and a dollop of sour cream. Serve it with a green salad and a simple loaf of Irish soda bread (slathered with creamy butter, of course), and you have a complete meal.

A tasty and warming soup

The beauty of potato and leek soup lies in its simplicity. It’s a bowlful of proof that perfection doesn’t have to be complicated. There are few dishes as easy – or as satisfying. See for yourself! Make up a big pot in the morning and then head out for a snowy walk in the silent forest. When you come home, warm up with this velvety soup. Magic.

Tips to spice up your potato and leek soup

Add a few sprigs of fresh thyme to the broth as it simmers for an herbaceous kick that takes your soup to the next level. Lots of black pepper and a generous grating of fresh nutmeg are never wrong. And then add toppings: toasted pumpkin seeds add a nutty crunch, chives are a surprisingly pretty classic, and of course a lovely handful of grated cheese – cheddar works well, but nothing beats some Welsh Caerphilly.

Ideal food for autumn and winter

Historically, both potatoes and leeks have been plentiful, even in colder climates, making this soup a staple in many northern European cuisines, especially Irish and Welsh. Stored properly in traditional cellars, both potatoes and leeks were likely to make it through the long winter, providing a rare fresh vegetable, even in the coldest months.