I have a small but devoted number of followers who were distraught when the Times dispensed with my Dinner Tonight column and tracked my website down. I am not very good at promoting myself but I always respond when I get e mails and the other day one of those followers, let’s call him Jim, wrote in response to a recent leek and potato soup with this recipe. I make potato salad with creamed horseradish so why not try Jim’s soup. I duly did and this is it with very tiny tweaks from me. Do try it but check my recipe index for other leek and potato soups, it is such a winning combination and extra special with a spoonful of creme fruit floated in each bowlful.
Prep: 15 min
Cook: 25 min
400g trimmed leeks
1 tbsp vegetable oil
750ml chicken or vegetable stock
2 tbsp creamed horseradish
Finely slice the leeks and agitate in a sink of cold water to loosen any dirt. Drain. Meanwhile, melt the butter in the oil in a decent sized, heavy-bottomed pan and gently fry the leeks, stirring often, until soft. Peel and chop the potatoes in kebab size chunks. Rinse. Add the potatoes and cook for a few more minutes before adding the stock. Increase the heat and bring to the boil. Establish a steady simmer, partially cover the pan and cook for 10-15 minutes until the potatoes are soft. Add milk and horseradish and liquidize in batches. Reheat then season to taste with salt, pepper and lemon.