When it comes to an easy winter meal that hits the spot every single time, you really can’t get much better than soup.
With so many different ingredients and seasonings you can add, the possibilities are endless, and it also tends to be very quick and easy to prepare.
And one very popular combination is leek and potato, as these two vegetables create the perfect warming and creamy soup that is perfect for those chilly evenings.
So if you’ve been searching for the perfect simple recipe, look no further than celebrity chef James Martin, as he has shared a delicious method that only requires five ingredients to make.
He shared the step-by-step guide on his website, highlighting that it’s the perfect way to use up any leeks you have in the fridge.
According to the top chef, this warming soup pairs perfectly with his cheesy brioche leeks.
However, it would go just as well with a toastie or simply some fresh bread. Here’s how you can make this simple yet delicious recipe at home.
James Martin’s leek and potato soup
Ingredients
- 300g sliced potato
- Two leeks, sliced
- 500ml full fat milk
- 100ml double cream
- salt and pepper
Method
First up, prepare your vegetables. Scrub the potatoes with cold water, ensuring any debris has been cleaned off, before peeling and cutting into slices.
Then, when it comes to the leeks, slice off the root and the dark leaves at the opposite side. Starting at one end, chop leeks into round, thin slices for the entire length.
Once they’ve been chopped, rinse them under cold water, since there could be a lot of dirt hidden underneath the layers.
Then, grab a large pan and place the leeks and potatoes in, as well as the milk and double cream.
Bring this to a boil, and the simmer for around 6-8 minutes before blitzing up with a hand blender, season with salt and pepper, and then divide up into bowls and serve.
James recommends pairing this with crumbled stilton, a drizzle of cream and oil and leeks.
