Creamy vegetable soups are like a hug from the inside. I like to keep things simple when I serve this soup for lunch, so I do not pass it through a sieve (ghasp!) and I do not add any cream. I do add a few pieces of crispy bacon on top and I do serve it with freshly baked sourdough bread.
As with many vegetable soup recipes, this one is mostly descriptive, rather than prescriptive. Have a look at the list of the ingredients, check your fridge, and see what you can do to improvise. The one thing I would insist when making this leek soup (or a pea soup) is to use white or yellow carrots, so that the soup keeps the lovely green colour.
Leek soup
Ingredients
- 1 large onion
- 2 large white or yellow carrots
- 3 sticks of celery
- 4 leeks
- 3 medium potatoes
- 1 L water, from the kettle
- vegetable stock cube
- salt and freshly ground black pepper, to taste
- crispy bits of bacon, to serve
Instructions
- Prepare your vegetables: peel and coarsely chop the onions; peel and coarsely chop the carrots; chop the celery; thoroughly wash and clean the leek, and coarsely chop them, discarding only the toughest outer leaves; peel and chop the potatoes in about 2 cm cubes.
- Sauteé the onions, carrots, and celery until the onions are translucent. Add the leeks, potatoes, water, stock cube, and let it cook for about 25 min, until the vegetables are very soft.
- Pureé with a stick blender and season to taste. Leek loves pepper, so feel free to be generous with the pepper.
- Serve sprinkled with the crispy bacon bits.