Wanted to try this soup using baked potatoes for more flavour. Works very well !
4 large baking potatoes
4 large tbsp butter
3 large washed and trimmed leeks
2 litres vegetable stock
Salt and pepper to taste
4 tbsp sour cream, to serve
4 tbsp chopped chives or parsley, to serve
- Heat the oven to 190C. Prick the potato several times with a sharp knife, then bake for about an hour until cooked through. Cut in half lengthways and allow to cool slightly.
- Meanwhile, melt the butter in a very large saucepan over a gentle heat. Chop the leeks into 1 cm rounds. Fry gently until soft, then put into a separate bowl and set aside.
- Cut the potato into small cubes, skin and all. Add to the pan along with the stock. Using a hand blender blitz until as smooth as you can get it. Put this mixture through a large sieve pressing the mixture through. This gives you the wonderful taste of the baked potatoes without the annoying bits of skin, looks better as well.
- Rinse the pan, add the sieved potato mix back to the pan and add most of the leeks back as well leaving around 4 tablespoons of leek back to be added later. Rinse the blender and then blitz the whole mixture again until as smooth as possible. Then add the reserved leeks back to the mixture and bring gently to the boil, cook gently for another 10 minutes. Season with salt and pepper to taste (I felt this needed quite a bit of salt).
- To serve top with a spoonful of sour cream and a sprinkle of chives or parsley