Three-Cornered Leek And Potato Soup

5 from 1 vote

Three-Cornered Leek And Potato Soup

A fresh spring riff on classic leek and potato soup, this three-cornered leek soup recipe is a brilliant way to use foraged three-cornered leeks, which seem to pop up everywhere at this time of year. Creamy, mild and full of delicate onion flavour, it's a thrifty, seasonal bowl that's wonderfully easy to make.

Prep Time10

Cook Time20

Course: Lunch, Supper

Cuisine: British

Keyword: onion weed, soup, spring, wild greens

Servings: people

Calories: 195kcal

Author: Choclette @ Tin and Thyme

Ingredients

225 g potato starchy ones are best - no need to peel
225 g three-cornered leeks or swap for leeks - well washed and roughly chopped
20 g Italian hard cheese rind (optional)
¾ tsp sea or rock salt
¼ tsp freshly ground black pepper
1 litre vegetable stock (I used 1 litre of water with 1 ½ tsp light vegetable bouillon)
100 ml double cream

Instructions

Soup Maker Method

Place everything except the double cream into a soup maker and let it do its thing.
225 g potato, 225 g three-cornered leeks, 20 g Italian hard cheese rind, ¾ tsp sea or rock salt, ¼ tsp freshly ground black pepper, 1 litre vegetable stock
Once finished, test for seasoning and add a little more salt or pepper if you think it needs it. Mine takes thirty minutes exactly.
Pour in the cream, then pulse briefly to combine.
100 ml double cream

Stove Method

Place everything except the double cream into a large saucepan. Put the lid on and bring to the boil. Turn the heat down and simmer for 15 minutes or until the potatoes are completely soft.
225 g potato, 225 g three-cornered leeks, 20 g Italian hard cheese rind, ¾ tsp sea or rock salt, ¼ tsp freshly ground black pepper, 1 litre vegetable stock
Take off the heat and blend until smooth with a stick blender, or jug blender if you prefer.
Taste test and add more seasoning if you think it needs it.
Add the cream and blend once again.
100 ml double cream

To Serve

Pour into bowl then snip the reserved onion weed over the soup to decorate. A swirl of cream always looks nice and roasted pumpkin seeds add crunch as well as a bit of protein.

Notes

Any leftover soup will keep in a covered container in the fridge for a couple of days. Just reheat when needed.

You can also freeze the soup in an airtight freezer-proof container for up to four months. Allow to thaw overnight in the fridge, then gently reheat and blend again to revive the smooth creamy consistency.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition