29 November 2023 , 10:02
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This delicious leek and potato soup recipe by British chef and TV presenter James Martin is sure to keep you warm during the winter nights.
There's no longer any point in denying it - winter is here. As the temperatures start to dip, many of us will be looking for dishes to make in the evenings that will keep us feeling warm and cosy. Soup is the ultimate comfort food, and this leek and potato recipe by James is definitely one to add to your dinner-rotation.
Writing on his website, James claimed the soup is "perfect for cold days," and to make things even better, there are only five ingredients - so it won't break the bank. To make it even more filling, the TV chef recommended serving with his delicious cheesy brioche leeks.
Below you'll find all the ingredients you need, as well as the instructions - and it couldn't be more simple.
Ingredients
James Martin has shared his winter-warmer leek and potato soup recipe (Ken McKay/ITV/REX/Shutterstock)- 300g sliced potato
- Two leeks, sliced
- 500ml full-fat milk
- 100ml double cream
- salt and pepper
How to make James Martin's leek and potato soup
First you should peel your potatoes, and slice them into even pieces. Next, you need to wash and slice your leeks, but you should only use the white and light-green stem, and discard the thick, dark-green tops.
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Start off by taking your sliced potatoes and leeks, as well as cream and milk into a pan, before bringing it to a boil. Once it's boiling, you can bring it down to a simmer for six to eight minutes. Now you can blitz it all together with a blender to create your soup. Add salt and pepper to taste.
When it comes to serving, James suggests warming up your bowls so the meal doesn't cool down too quickly. Once you've plated them up, you could crumble some extra stilton on it, and serve with a drizzle of cream, as well as some extra leeks.
However, this is entirely optional, and there's no limit to what you could do at this point. James serves his with toasted sourdough slices, which are topped with stilton and double cream, which is then put in the grill.
How to make cheesy brioche leeks
Ingredients
- 600g leeks, sliced
- 200g fresh brioche cubed
- 250g grated cheese
- 200ml double cream
- Few sprigs thyme, leaves picked
- Salt and pepper
Want to add his cheesy brioche side dish? We don't blame you... First, pre-heat the oven to 200C, while you cook the sliced leeks in the cream for two to three minutes until soft. Then stir in half of the cheese.
In the oven, add the 200g cubed, fresh brioche pieces in an oven proof dish, then top with the leek and cream mixture for another 10 minutes.