leek and potato soup with poached eggs

Lindsey Bareham

You might be glad of this super-quick soup after standing in the cold watching fireworks. It’s one of my go-to quick fixes — thick, creamy soup with the rich addition and textural contrast of a soft-boiled egg and bread to dunk. Make any amount, always equal amounts of leek and potato, flavours fine-tuned with salt, pepper and lemon juice with sufficient stock to result in a voluptuous, thick pale green soup.

serves 2-4, prep 15 min, cook 15 min

400g trimmed leeks
30g butter
400g potatoes
1 chicken stock cube
½ lemon
4 eggs
1 tbsp vinegar

Trim and quarter the leeks lengthways. Hold the pieces together and slice across into tiny scraps. Agitate in a bowl of water to loosen dirt. Drain. Melt the butter in a spacious, lidded pan and stir in the drained leeks. Add a generous pinch salt, cover and cook over a medium-low heat for 5 min stirring half way through. Meanwhile, peel the potatoes, cut into small pieces and rinse in cold water. Add potatoes to the pot with another pinch salt. Stir well.

Dissolve the stock cube in 750ml boiling water. Add to the pot. Increase the heat. Once boiling, reduce to a steady simmer, cover and cook for 10 minutes. Liquidize in batches. Reheat in a clean pan and season to taste with lemon and salt. When ready to serve, add vinegar to a pan of simmering water. Add one egg at a time cracked first into a cup. Simmer for 1-2 min until the white is set, the yolk still soft. Rest on kitchen paper to drain, slip into soup in the bowl.