What can I say? This soup was a staple of my childhood and beyond. My sister and I were raised on vats of the stuff and it’s always the thing I want my Mum to make me when I go home.
Traditionally a bowl of this leek and potato soup with be eaten, not with poncey drizzles or crispy potato croutons but with a wholemeal pitta bread, spread with marmite, filled with cheddar and nuked in the microwave til it was all melty. That for me was food heaven. And it is still is really – I just replace the cheese with a vegan one and it remains, to me at least, the best of all meals.
However sometimes a bit of crunch is welcome and the addition of the little crunchy potato topping is pretty minimal in effort but totally worth it for a nice contrasting bite. They are by no means essential if you don’t fancy it. My trouble was stopping from nibbling them all off the baking tray before the soup was ready – so I advise to make more than you think you’ll need!
Although I have written down Mum’s recipe here to share I must admit that it never does taste quite the same as when Mamma B makes it. But then these home-cooked comforts never do seem to be the same when replicated by offspring, in tiny little London flats. The recipes themselves lacking the associated comfort that comes with having a dear parent close by, and cooking food for you no less.
Even so, I still make this soup when I want something simple, healthy and comforting and hope you will like it as much as me.
Mamma B’s Leek + Potato Soup
Total time: 35 minutes
- 1 onion
- 2 tbsp olive oil
- 2-3 leeks
- 3 medium-large potatoes
- hot veggie stock or 1 heaped tbsp bouillon powder
- salt + pepper
- Pre-heat oven to 200°C. Peel and chop the onion into rough dice. Add the oil to a large pan, place over a medium-low heat and add the onions.
- Gently cook the onions for a few minutes while you prep the leeks by giving them a trim and thorough wash. I find this easiest by slicing them lengthways down the middle to separate out the layers which helps flush out the dirt when holding them under the tap. Roughly chop the leeks and add to the pan with the onions.
- Cut your potatoes into chunks, saving a few slices to make the crispy potato croutons, if you fancy.
- Add the potato to the pan, along with enough veg stock (or hot water + bouillon powder) to just cover all the veg. Leave to simmer gently for about 15-20 minutes, or until the potato is soft.
- Meanwhile dice the remaining potato into even(ish) chunks, place onto a baking tray, drizzle with a teensy bit of oil and season generously with salt and pepper. Place into the oven and cook until crispy, about 15 minutes, then put to one side. Cooking time will depend slightly on how small you chop them!
- Once the soup is cooked, use an immersion blender to whizz up into a thick, creamy texture. Have a taste and add salt and pepper as needed. Add more stock if you prefer it thinner.
- Pour into bowls and top with a drizzle of olive oil or oat cream and top with the crispy potatoes!
*Soup is great reheated from cold or frozen and will keep in the fridge for about 3 days.