This is a soup that I ate throughout my childhood so it is infused with happy eating memories. It is very simple to make and, as with most soups, is both warming and nourishing. I usually try to make soup the day before I plan to eat it as the flavours develop with an overnight stay in the fridge.
For 4 people:
2 bunches of leeks, trimmed and sliced into rounds and washed well to remove any grit
1 medium onion, chopped
2 large potatoes, peeled and chopped
2 large carrots, peeled and chopped
1 tablespoon olive oil
1 ½ – 2 litres chicken or vegetable stock
Salt and pepper
Gently heat the olive oil in a large pot. Add the onions and the leeks and sauté at a low heat with the lid on until soft but not brown. Leeks become bitter when browned so keep an eye on the pot and add a little bit of stock if it looks too dry.
In the meantime, boil the stock in a separate pot and add the potatoes and carrots. Add the onion and leek mixture and boil for 30 minutes. Add some ground black pepper and a bit of salt if you think it needs some. The salt in the stock may be enough .
You now need to puree the soup. If you want a chunky soup them you can use a food processor but for a smoother soup you should use a blender. Alternatively, use the food processor and then pass the soup through a sieve.