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There is nothing better than sitting down to a warm meal when the weather is frosty and stormy in winter, but you do not have to spend ages in the kitchen to make something delicious.
Leek and potato soup is incredibly easy to make, and James Martins’ recipe only takes around 20 minutes to cook from scratch.
This whole meal only uses seven ingredients you likely already have in your kitchen cupboard, so you can make a homecooked meal without any fuss.
On his website, James Martin described this recipe as a great way to use up leftover leeks and said it was “perfect for cold days”.
This cheesy dish is the ultimate comfort food and is guaranteed to fill you up if you do not fancy going to the shops during wintery weather.
How to make James Martin’s leek and potato soup
Ingredients
To make the brioche bites:
- 600g of leeks (sliced)
- 200g of brioche bread (cubed)
- 200ml double cream
- Salt and pepper
To make the potato soup:
- 300g of potatoes (sliced)
- Two leeks (sliced)
- 500ml of full-fat milk
- 100ml of double cream
- Salt and pepper
Method
To begin, preheat the oven to 200C.
To make the bread croutons, add the cream, leeks and thyme to a pot and let it cook for two to three minutes until the mixture has softened, then stir in half the cheese.
Toast the brioche bread in the oven and then top it with the cheesy leek mixture. Add the rest of the cheese then place in the oven for around 10 minutes until it has fully melted.
To make the soup, add the leeks, potatoes, cream and milk to a pan and bring to a boil, then let it simmer for six to eight minutes.
Blitz the mixture using a food processor or handheld blender, then stir in some leftover cheese and a drizzle of cream.
Place the soup in a bowl and add your brioche croutons bites. Your tasty potato soup is ready to serve.
