Leek and Potato Soup

Strictly speaking, this post should be entitled Leek, Onion and Potato Soup, but there can’t be many soups which DON’T have onion as an ingredient, surely?  One of the reasons I’m writing about soup is that I bought supermarket soup for lunch on Friday; it was just me and I wanted something quick, but I wish I hadn’t bothered.  I don’t know about you, but I find shop-bought soup, with the possible exception of Heinz tinned cream of tomato, however delicious it might taste at the time of eating (drinking?), tends to leave an oniony aftertaste.

So, with a plan to make soup in mind, I paid my usual Saturday visit to Whiteladies Road Market yesterday morning to buy crusty bread.  A rummage in the fridge then produced some ageing leeks, an onion and potatoes, which made the decision about what soup to make very easy.  I always use Delia’s recipe for this; it’s in her original “Complete Cookery Course” but if you haven’t got that book (you haven’t?) it’s on her website here.  It’s very easy to make, and delicious and warming.  It can be chilled and eaten cold (and renamed Vichyssoise) but I prefer it steaming hot.  Take care not to let it boil though.

Incidentally, ever since my mother gave me a handheld stick blender, just two or three years ago, I’ve been making soup a lot more often.  I have no idea how I came to this wonderful gadget so late in life, but thank goodness I did.

For Aga owners: I started the vegetables off on the simmering plate before putting the lid on and sweating them for about half an hour in the simmering oven.  Once the stock/water/milk had been added and it had been brought up to simmering point on the hotplate, it was returned to the simmering oven for 30-40 minutes until the vegetables were soft, left to cool for 10 minutes or so, and then blended.  The addition of a little cream to each serving is entirely optional.