Searcys’ Leek & Potato Soup

Leek and potato soup

Looking for a warming lunch? This leek and potato soup, complete with leek seaweed is ideal for something comforting and quick. 

Makes 8 bowls 

Ingredients
• 3 medium leeks, trimmed and washed. Chop the white leek bases for the soup and julienne the green tops for the garnish
• 1 tbsp English rapeseed oil
• 3 banana shallots, peeled and sliced 375g Maris Piper potatoes, cubed
• 1.5 litres vegetable stock, if you don’t make your own Swiss Bouillon is excellent
• Cornish smoked sea salt and black pepper
• Optional garnish (for the non-vegans)
• 40ml crème fraîche

Method
1 To make the leek seaweed; blanch the leek julienne in a pan of boiling water for 20 seconds. Remove with a slotted spoon and quickly cool in a bowl of iced water. Drain and spread out onto a new J-cloth and dry overnight in a low oven at 110°C / 225°F / ¼ gas. Season with sea salt and set aside.
2 To make the soup; in a large pan heat the oil, add the shallots and the chopped white of the leeks. Cook for 3-4 minutes until starting to soften but without any colour.
3 Add the vegetable stock and bring to the boil. Reduce the heat and add the potatoes. Cover the pan and simmer for around 45 minutes or until the vegetables are tender.
4 Remove from the heat and blend until smooth and velvety, you may need to adjust the consistency by adding some more stock. Season to taste with salt and freshly ground black pepper.
5 When you are ready to serve gently reheat in a clean pan, and serve garnished with the leek seaweed and, if using, the crème fraîche.

Recipe courtesy of Searcys in honour of their 170th anniversary. 

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