Description
Jamie Oliver’s leek soup is a creamy, flavorful soup made with sautéed leeks, onions, potatoes, and a rich vegetable or chicken broth. It is blended to a silky smooth consistency and finished with a touch of cream or butter for extra richness. This soup can be enjoyed on its own or paired with crusty bread for a complete meal.
Ingredients
- Leeks (3 large, white and light green parts only, sliced) – The star of the dish, offering a sweet, delicate flavor.
- Potatoes (2 medium, peeled and diced) – Helps thicken the soup naturally.
- Onion (1 large, finely chopped) – Adds depth to the flavor.
- Garlic cloves (2, minced) – Provides a subtle aromatic note.
- Butter (2 tbsp) or olive oil (for a dairy-free option) – Used for sautéing the leeks and onions.
- Vegetable or chicken stock (1 liter) – Forms the flavorful base of the soup.
- Salt and black pepper (to taste) – Enhances the flavors.
- Nutmeg (a pinch, optional) – Adds warmth and depth.
- Heavy cream (100ml, optional) – For a silky, creamy finish.
- Fresh chives or parsley (for garnish) – Adds a fresh touch before serving.
Instructions
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Prepare the leeks: Slice the leeks in half lengthwise and rinse well under running water to remove any grit. Slice them into thin rounds.
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Sauté the vegetables: Heat the butter (or olive oil) in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
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Add the leeks and potatoes: Stir in the sliced leeks and diced potatoes, seasoning with salt and black pepper. Cook for another 5 minutes until the leeks start to soften.
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Pour in the stock: Add the vegetable or chicken stock, bringing the mixture to a gentle simmer. Cover and let cook for 15-20 minutes, until the potatoes are tender.
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Blend the soup: Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches. If you prefer a chunkier texture, blend only half of the soup and mix it back in.
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Finish with cream (optional): Stir in the heavy cream and a pinch of nutmeg for extra richness. Adjust seasoning to taste.
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Serve: Ladle into bowls, garnish with fresh chives or parsley, and serve with crusty bread or croutons.