Saturday, 6 December 2014

COOKING: Winter Warmers - Leek and Potato Soup

Soup is one of the easiest things to make if you have some veggies and a blender.

This time of year when the weather turns cold nothing beats a bowl of hot, freshly made soup - especially when the vegetables are fresh from the garden.

Today, I decided to make a soup I usually wouldn't, leek and potato. Normally I opt for a mix of vegetables, butternut squash soup or my lentil,tomato and courgette but with an abundance of leeks that need using in the garden, I thought - why not!

All you need for around 4-5 servings:

4 leeks, sliced
3 potatoes, cubed
500ml hot vegetable stock
150ml lacto-free milk - skimmed or semi-skimmed are also fine
1/4 tsp cayenne pepper - optional!
1 tbsp extra virgin olive oil
A little cracked black pepper and sea salt, to season

You'll also need a soup pan/deep saucepan and a blender (whether a normal blender, hand blender or a Bamix)

Lets get started!

First of all, I get out my soup pan and pop it on the hob. Then I'll roughly chop up my leeks and throw the in a little oil in the soup pan on a low heat (make sure the oil is warmed in the pan first).

Then I'll cube my potatoes. Leave the leeks to soften for around 10-15 minutes on the low heat before throwing your cubed potatoes in.

Once the leeks are softened and your potatoes have been in a couple of minutes - add your cayenne pepper, if you're using it.

Give everything a good stir to avoid the leeks or potatoes sticking to the bottom

Once the potatoes have had around 5 minutes in with the leeks, add your hot vegetable stock and allow to simmer.

Leave the ingredients to simmer for around 10 minutes before adding the milk.

Add your tiny bit of salt and black pepper to season the soup.

Then give the mix another 5-10 minutes to simmer with the lid on, still on a low heat.  

Once the soup has simmered - blend the soup. I usually do it for a couple of minutes so it isn't completely smooth. Soup with a bit of texture is my preference, so if you do prefer a smoother soup, leave it a little longer.

Dish it up in your favourite bowls - maybe even serving it with some crusty bread.

We ate ours outside in the garden - nothing beats wrapping up on a chilly day with a bowl of warming soup.

P.S. please excuse my terribly chipped nail varnish - I didn't expect to be a hand/soup model today! Oopsy.


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