This is the world's most comforting soup. Fact. We’ve made it even better by adding a crispy cheesy top made from the potato peelings.
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Step 1.
Heat the oven to 170°C fan. Wash the potatoes thoroughly, then dry. Use a potato peeler to peel the potatoes. Put the peelings on a baking tray. Cut the potatoes into 2cm cubes.
Step 2.
Wash the leeks thoroughly, then cut ⅙ of the leeks into 1cm coins and put them on the tray with the potato peelings. Halve and thinly slice the remaining leeks. Peel and thinly slice the garlic cloves.
Step 3.
Heat the butter in a large saucepan over a medium-high heat and add the thinly sliced leeks, diced potato and sliced garlic. Strip off the thyme leaves and add a big pinch of salt, put on the lid and cook for 15 mins, stirring every now and again and until the leeks have softened.
Step 4.
Meanwhile, drizzle a little olive oil over the baking tray with the leeks and potato peelings and scatter over the nigella seeds and season well with salt and pepper. Put into the oven for 15 mins until crisp, then grate over the cheddar and put back into the oven for a final 5 mins.
Step 5.
To finish off the soup, pour in the vegetable stock, bring to the boil and simmer for 15 mins. Pour in the double cream and use a stick blender to whizz until completely smooth. Season with salt and lots of cracked black pepper.
Step 6.
Spoon the soup into bowls and top with some of the crispy cheesy potato and leek topping. Scatter with parsley leaves and drizzle with a little more cream to serve.
Serves
4
2
Potatoes
3
Leeks
1 tbsp
Nigella Seed
50 g
Mature Cheddar Cheese
4
Garlic Cloves
75 g
Unsalted Butter
12 Sprigs
Thyme
1 L
Vegetable Stock
100 ml
Double Cream
Handful
Flat Leaf Parsley
Olive Oil
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
Serves
4
2
Potatoes
3
Leeks
1 tbsp
Nigella Seed
50 g
Mature Cheddar Cheese
4
Garlic Cloves
75 g
Unsalted Butter
12 Sprigs
Thyme
1 L
Vegetable Stock
100 ml
Double Cream
Handful
Flat Leaf Parsley
Olive Oil
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 170°C fan. Wash the potatoes thoroughly, then dry. Use a potato peeler to peel the potatoes. Put the peelings on a baking tray. Cut the potatoes into 2cm cubes.
Step 2.
Wash the leeks thoroughly, then cut ⅙ of the leeks into 1cm coins and put them on the tray with the potato peelings. Halve and thinly slice the remaining leeks. Peel and thinly slice the garlic cloves.
Step 3.
Heat the butter in a large saucepan over a medium-high heat and add the thinly sliced leeks, diced potato and sliced garlic. Strip off the thyme leaves and add a big pinch of salt, put on the lid and cook for 15 mins, stirring every now and again and until the leeks have softened.
Step 4.
Meanwhile, drizzle a little olive oil over the baking tray with the leeks and potato peelings and scatter over the nigella seeds and season well with salt and pepper. Put into the oven for 15 mins until crisp, then grate over the cheddar and put back into the oven for a final 5 mins.
Step 5.
To finish off the soup, pour in the vegetable stock, bring to the boil and simmer for 15 mins. Pour in the double cream and use a stick blender to whizz until completely smooth. Season with salt and lots of cracked black pepper.
Step 6.
Spoon the soup into bowls and top with some of the crispy cheesy potato and leek topping. Scatter with parsley leaves and drizzle with a little more cream to serve.
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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