With winter rolling in, what is more warming that a big bowl of potato and leek soup? I had often thought of doing more soup recipes for CampfieKitchen but I’ve been limited by the necessary equipment and ingredients you can feasibly bring out into the great outdoors. The problem is lots of soups use potato to thicken them, this increases cooking time and requires a blender to smooth the soup out. I actually stumbled upon the answer looking through old editions of Trail Magazine (Trail). Smash! I’ve yet to try the powder potato as it was intended, as mashed potatoes but it worked an absolute treat in this potato and leek soup recipe.
There is enough here to feed 2 or 3 if you include a good chunk of bread and butter. The measurements are easy to double and triple if you’re cooking for more. The ingredients are light and will last a few days, so this is a good way of getting some fresh veg in when you’re out camping. Any leftover unused Smash will come in handy no doubt for other dinners!
Tip: Cooking this potato and leek soup is easy, to make your campfire prep even easier, measure out your powdered potato before you go and keep in a sealed freezer bag. You can even slice and wash the leek and keep in a tub for easier storage if you’re going to use it within a day or two.
- Half a leek (finely sliced)
- 1 clove of garlic (very finely chopped)
- Knob of butter or two tbsp of veg oil (for frying)
- 1l of veg or chicken stock
- 80g Smash or other powdered potato
- A little extra boiling water
- Salt and pepper to season
- Bread and butter to serve
Start the same way I start most of my recipes here. Get your fire hot and burning down to embers and give the underside of your pot a generous rubbing of washing-up liquid to help cleaning. Once done, get your pot on the heat and add the oil or butter, get up to frying temperature.
Fry the leek and garlic together and sweat right down, you don’t want the leek to colour too much or the garlic to burn at all, this will ruin the flavour later. Fry gently for around 5-6 minutes, maybe more or less depending on the heat of your fire and keep moving it around with a wooden spoon. Pour into a bowl and set aside.
In the same pot that you fried your leeks in, make up your stock. I’d recommend chicken stock unless you were specifically making it vegetarian. Get it just up to bowl and add your powdered potato. It should start to thicken instantly. keep stirring now for a 2 to 3 minutes until you’re happy all of the granuals have been absorbed. Add the garlic and leeks back in and warm these through.
I’ve said in the ingredients list to keep a bit of boiling water aside. That’s because at this stage, you might want to thin out your potato and leek soup a bit. I like mine quite thick and I think that it’s warm-you-up potential doubles when it’s thicker. If you do want it thinner, just add a drop of hot water and stir it through, keep going until you’re happy with the consistency.
Give your delicious and easily cooked potato and leek soup a taste and add a small amount of salt if you think it needs it and a good amount of black pepper. I’d serve this with a nice piece of wheaten bread and butter but go with what you like. There’s hardly even any washing up!