Leek & Potato Soup

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Winter is here and so is soup season! Time to warm up your insides and dip that crusty bread into your soup or slurp it away. Whatever method you choose to eat your soup, (my little monkey likes to go head first into his bowl!) in a cup or a blow, with our without a spoon, bread or croutons … you know eating soup is one easy way to get that warm cuddle you have been aching for all day.

Soups are so easy to make and so diverse in flavour, colour and texture. Wherever you travel in the world you will find that each country has its own unique soup. Watery, or thick, with noodles or with rice, full flavoured or simple, meaty, with vegetables or seafood, served hot or cold. The combinations are endless and so is the fun of cooking and eating them!

One of my family’s favourite soup is potato and leek, hurray British and French taste buds unite!

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My soup is extremely simple, classic and super fast. Feel free to add and adjust the recipe as you see fit. In fact this is the main rule to all of my recipes, taste it and adjust it to your liking, making it your own cooking.

I am using a soup blender, the stick thing! If you do not have it use a food blender/ processor. If you don’t have either, no problem just mash it or stir heavily. I like this soup to be thick and lumpy, so I get a surprise potato chunk in my spoon. If you like it less heavy and thick add more water and use the blender to give you a smoother texture.

To garnish you may add crotons, cream, squeeze of lemon or some parsley.

 

Ingredients

3 large potatoes

2 leeks

½ white onion

1 vegetable stock cube (you can use other flavour or leave it out)

25 g butter, I use eye measure so maybe a bit more!

Seasoning

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Method

Step 1- Cut half the onion and the leeks discarding the dark green leaves.

Step 2- Peel the potato skin and cut into small cubes.

Step 3- In a hot pan add the butter and the vegetables. Stir for 2-3 minutes on a medium heat. You want to sweat the vegetables and not fry them!

Step 4- Add the stock cube, seasoning and water to cover the pot.

Step 5- Cook for 20 minutes on high heat, then turn to low and cook for 10 minutes. If you find it too think add water at this point.

Step 6-Blend the soup to required constancy and serve hot.

 

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