Leek, Potato and Chorizo Soup Recipe

Leeks are in season in the shops and markets and, depending upon what variety you grow at home, they can be harvested from late summer through to the following May.

A tasty and easy way to eat leeks is as a soup – in fact it’s the only way our children will knowingly eat them!

On Saturday we had lunch guests, all the veggies were either growing in the garden or in storage, and as I had no bacon in the fridge (often used with this recipe), I made the soup with a slight twist by adding Chorizo sausage. It gave it a smoked flavour with a taste of ham and everybody enjoyed it. So here it is....

(Serves six generously)

Ingredients

500g (1lb 2oz) leeks (about three, and including the nutritious green leaves)
500g (1lb 2oz) potatoes (about three medium), peeled and roughly chopped
2 shallots (or 1 onion), chopped
25g (1oz) butter
1.4 litres hot vegetable stock (I use Bouillon cubes)
salt and pepper to taste

approx 100g chopped Chorizo sausage

142g carton whipping cream (optional)

Method

• Cut each leek in half length ways and wash under running cold water to clean. Slice the whole leek and chop roughly.
• Add the butter to a large pan and when melted add the shallots. Turn down the heat and cook for 3-4mins, until they're soft and translucent.
• Add the leeks and potatoes to the pan, stir well, cover tightly and cook over a low heat for 10 mins, shaking the pan frequently and giving it an occasional stir. The vegetables will ‘sweat’ in their own juices and soften without colouring (they will hiss as they cook).
• When the vegetables are soft, pour in the stock, stir well and bring to the boil.
• Then turn down the heat, add the Chirizo, and simmer the soup for 30 mins until the leeks and potatoes are very soft, stirring from time to time.
• Add salt and pepper to taste.
• Remove the pan from the heat and cool for 5 mins before blending to a puree (you might have to do this in batches).

To avoid the risk of burns I remove the small inner part of the lid and hold a folded tea towel over the hole to stop splashing.

• Return the puree to the pan. (If you’re making this in advance, cook to this point).
• When ready to eat, reheat and if you’re adding the cream, do so now before serving into bowls.

I used the bread machine to make dough for the rolls to accompany this, which made for a completely homemade, wholesome and warming lunch.

Hope you enjoy it as much as we did!