Leek & Potato Soup
In the interest of full disclosure, this is my mother's recipe. Sort of. It's pretty close anyway. My mum can throw whatever is growing in the garden, a hairy old potato and a long-forgotten carrot into a pot and turn it into the most delicious soup you've ever tasted. She eyeballs everything and never writes anything down. I've tried to recreate her soups before without much success ... but I think I might have cracked it this time.
Leek & Potato is by far my favourite soup. It's easy, quick and cheap to make, yet flavourful and filling – the ultimate autumn/winter comfort food. You can make your own vegetable stock beforehand if you wish but there ain't no shame in using a stock cube (just try to find a brand that doesn't contain MSG).
If the soup is still a bit thick after you've liquidised it, let it down with a little milk, cream or just-boiled water. It's best enjoyed immediately with a couple of slices of toasted seeded bread but will keep in the fridge for 48 hours and freezes well.
600ml Vegetable Stock
Salt & Pepper
1. Wash the leeks and scrub and peel the potatoes.
2. Melt a knob of butter/coconut oil in a heavy-bottomed pan over a medium heat.
3. Chop the leeks and potatoes into equal-sized pieces.
4. Place the leeks and potatoes into the pan and stir until they are coated in the butter/coconut oil.
5. Leave to sauté for five minutes. Stir the pot occasionally to ensure nothing catches on the bottom of the pan and burns.
6. Prepare/heat the vegetable stock.
7. Once the leeks have softened and the edges of the potatoes have turned almost translucent add the vegetable stock.
8. Leave to simmer for 25-30 minutes or until the potatoes are cooked through.
9. Liquidise with an immersion blender, upright blender or food processor.
10. Season to taste.
Makes 1200ml | 40 mins