Leek, Potato & Thyme Soup

There are some recipes that just belong in a grower’s kitchen, and this is one of them. Simple, comforting and made from ingredients many of us will have grown ourselves, leek and potato soup is a real staple at this time of year.

It’s the sort of meal that doesn’t need fancy extras or complicated techniques. Just good, honest produce, cooked gently and allowed to shine. Perfect for a quiet lunch, a warming supper, or batch-cooking to see you through a busy week in the garden.

Ingredients (serves 4)

• 2 tablespoons butter or olive oil
• 2 large leeks, trimmed and sliced (around 300–400 g)
• 2 medium potatoes, peeled and diced (around 300 g)
• 1 clove garlic, finely chopped (optional)
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• 750 ml vegetable stock
• Salt and black pepper, to taste
• A splash of milk or cream (optional)

Method

1. Heat the butter or oil gently in a large saucepan over a medium heat.
2. Add the sliced leeks with a pinch of salt and cook slowly for 8–10 minutes, stirring occasionally, until soft but not coloured.
3. Add the garlic and thyme, cooking for about 30 seconds until fragrant.
4. Stir in the diced potatoes and pour over the vegetable stock.
5. Bring to the boil, then reduce to a gentle simmer for 15–20 minutes, until the potatoes are soft.
6. Blend until smooth, or leave slightly chunky if that’s how you like it.
7. Season to taste and add a splash of milk or cream if you want a richer finish.

Serving suggestions

This soup is perfect with a thick slice of crusty bread or toast. A drizzle of olive oil, a grinding of black pepper, or a few snipped chives from the garden lift it beautifully. For something more filling, a little grated mature cheddar stirred through works a treat.

A grower’s note

Leeks harvested young and tender are ideal for this recipe, but larger overwintered leeks work just as well. It’s also a great freezer-friendly soup, so if the garden has been generous, make a double batch and save some for later.

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