Best Leek And Potato Soup Jamie Oliver Recipes

Leek and Potato Soup--Jamie Oliver image

Provided by smellyvegetarian

Categories < 60 Mins

Time 40m

Yield 8 1 1/4 c servings, 8 serving(s)

Number Of Ingredients 10

2 leeks (about 1 lb)
6 cups fat-free chicken broth (or veggie broth)
2 tablespoons olive oil
3 cups onions, chopped (about 1 lb)
1 cup celery, chopped
1 cup carrot, chopped
2 garlic cloves, minced
2 cups potatoes, peeled and cubed (Yukon Gold recommended)
1/2 teaspoon black pepper
1/4 teaspoon sea salt

Steps:

Remove roots, outer leaves, and tops from leeks. Cut each in half lengthwise, then crosswise into 1/2" slices. Immerse in cold water; swirl. Drain.
Bring broth to a boil in a large saucepan over medium high heat.
Heat oil in a large dutch oven over medium high heat. Add leek, onion, celery, carrot, and garlic. Partially cover, and cook 20 minutes. Stir occasionally.
Add hot broth and potato; bring to a boil. Cover, reduce heat, and simmer until potato is tender. Stir in pepper and salt.
Serve chunky, or puree with an immersion blender.

Chickpea and Leek Soup image

Provided by Jamie Oliver

Time 1h3m

Yield 6 servings

Number Of Ingredients 9

12 ounces (340 grams) chickpeas, soaked overnight, refrigerated
1 medium potato, peeled
5 to 6 medium leeks, finely sliced
1 tablespoon olive oil
2 cloves garlic, finely sliced
Salt and freshly ground black pepper
1 1/2 pints (850 milliliters) chicken or vegetable stock
2 handfuls Parmesan, grated
Extra-virgin olive oil

Steps:

Rinse the soaked chickpeas, cover with water, and cook with the potato until tender. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
Warm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes.
Puree half of the soup in a food processor, and leave the other half chunky. This gives a lovely smooth comforting feel but also keeps a bit of texture. Now, add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan, to taste, to round off the flavors.
This is classy enough for a starter, but I like it best for lunch in a big bowl with a good drizzle of my best peppery extra-virgin olive oil, a grinding of black pepper and an extra sprinkling of Parmesan.