This recipe for leek, potato and pea soup is an adaptation of the first soup I ever made which is taken from the classic Complete Cooker Course by Delia Smith. It’s most definitely and must read and I would recommend the book to anyone starting out on their cooking journey. If you’ve never eaten or never made Leek and Potato soup it’s such a simple soup to make. And so tasty. Perfectly comforting for these chilly days.
leeks in season
There are some juicy leeks around at the moment and some divine new potatoes that almost melt when heatedo now is the perfect time to make this soup. The addition of the peas makes the whole thing sweeter and fresher and the oregano lifts it away from the ordinary. I like my soup nicely thick but feel free to add a little more stock if it’s looking a little too thick for your tastes.
- olive oil and butter
- 1 medium white onion – finely chopped
- 2 medium leeks – trimmed and halved lengthways then cleaned and finally sliced
- 6 or 7 new potatoes – skin on, diced
- 3 chives – finely chopped (I’ve also added some garlic chives which The Viking planted recently
- 2 teaspoons fresh oregano (1 teaspoon dried if you don’t have fresh)
- 150g frozen peas
- 1/2 litre vegetable stock mixed with 1/2 litre milk
- salt and pepper
This dish serves 6 in small bowls (2 ladles each) but it will stay good in the fridge for 4 days and freezes well too.
In a large pan on a medium heat, melt some butter and olive oil and throw in the onions and leeks, stir them well and let them simmer gently for about five minutes until they begin the turn soft, then add the potatoes, chives and oregano, stir well and turn the heat down to very low. Place the lid on and let the whole lot sweat for about 8 gentle minutes or until the potatoes are wonderfully soft. Season well with salt and pepper.
Add the peas and stir well then pour in the stock and milk and place the lid back on and let the dish gently plop away for about 10 – 12 minutes, then take the pan off the heat and let the whole lot cool down to room temperature
Blitz till gloriously smooth with a hand blender.
I’m serving mine with some air-fried diced potatoes which I drenched in olive oil and zesty lemon salt from The Cornish Sea Salt Company. 15 minutes in the air fryer set to 200C until they’re golden and crispy.
TIP: Hot or cold
This soup is lovely served hot but it also tastes glorious served chilled. It needs 2 hours in the fridge to get super-cold. Serve with chopped cucumber.
For more soup recipes, check these out on Dom in the Kitchen.
Eat and of course, enjoy!