There’s nothing quite like tucking into a piping hot meal when winter brings biting cold and blustery conditions, and the good news is you needn’t slave away in the kitchen for hours to rustle up something scrumptious. Leek and potato soup is remarkably simple to prepare, with James Martin’s recipe requiring just 20 minutes from start to finish.
This satisfying dish requires only seven ingredients that are likely already in your kitchen cupboard, allowing you to whip up a home-cooked feast with minimal hassle. On his website, James Martin highlighted this recipe as an excellent way to utilise any spare leeks, describing it as “perfect for cold days”.
Method
To start, pre-heat the oven to 200C.
For the bread croutons, combine the cream, leeks and thyme in a pot and allow to cook for two to three minutes until softened, before mixing in half the cheese.
Toast the brioche bread in the oven before topping with the cheesy leek combination. Sprinkle over the remaining cheese and pop in the oven for approximately 10 minutes until thoroughly melted.
For the soup itself, combine the leeks, potatoes, cream and milk in a pan and bring to the boil, then reduce to a simmer for six to eight minutes.
Blend the mixture with a food processor or handheld blender, before stirring through some remaining cheese and a splash of cream. Pour the soup into a bowl and sprinkle over your brioche crouton bites.
Your delicious leek and potato soup is now ready to be served.
