Roasted Leek Vichyssoise – The New Leek and Potato Soup

This is my second recipe written for the Food Co-ops and Buying Groups project run by Sustain – also part of the Making Local Food Work programme funded by the Big Lottery.   I made this a couple of weeks ago with onions, leeks and potatos from my first “bag” from the co-op.  Again I have tried to use a minimum of ingredients that were not included in my vegetable bag.

I had an enormous leek and stacks of potatoes and onions.   It was an overcast damp day so leek and potato soup seemed a perfect use of my vegetables.   I wanted to make a soup that was slightly different from a traditional vichyssoise and so decided to roast the leek.   This both sweetened and tenderised it; greatly intensifying the flavour.      I  did not peel my potatoes, the skin contains lots of nutrients, most of the taste and why make extra work for yourself?      The combination of the intensity of the roast leek and the earthiness of the potato peel made a delicious and satisfying soup, far more interesting than the usual vichyssoise.   As I live in a flat with no outside space or compost bin I was also very pleased that the only parts of my vegetables in the bin were the onion skins.

I use an Argos Value handblender to blitz, a bargain at less than £5.   I have had it several years.   It does a fantastic job, better then previous blenders at several times the price.

This soup freezes well and is also delicious served chilled.   Quantities are approximate – use the vegtables that you have.

Roasted Leek Vichyssoise (Serves 4)

1 large leek  – roasted
2 medium onions
glug oil – olive or sunflower
2 medium potatoes
1 pint stock – I use Marigold
Salt and Pepper to taste

Slice the leek in half and place in an oven proof pan or dish, add a glug of oil and sprinkle of salt and pepper and roast in a hot oven (190C / 375F / Gas 5) for about 45 minutes until starting to brown (see photo).

Peel and roughly chop the onions and fry in a little oil with a sprinkle of salt in a saucepan for about 5 minutes until translucent.

Scrub the potatoes and cut into approximately 1″ cubes, add to the pan, stir and cook for a minute.

Pour in the stock, adding more water if needed so the potatoes and onions are covered.     Simmer for about 20 minutes until the potatoes are cooked.    Add the roasted leek (I kept a little back to for garnish) and cook for a few more minutes.

Blitz the soup to your desired consistency, add more pepper and salt to taste.    Serve hot, warm or cold as preferred,  I added a swirl of milk.