Saturday, May 4, 2013

Leek & Potato Soup

Woke up at 5 am today and my first thought was soup, hot soup, leek and potato soup.

It's a very simple recipe and takes no time at all.

Instead of cream swirled on top, I like a dollop of greek yogurt and some scattered corriander or thyme.

Served with fresh garlic toast, it's going to be a yummy lunch by the fire on such a cold, autumn day.

Leek & Potato Soup

4 Leeks - chopped
5 big spuds - cubed
2 carrots - cubed
1 brown onion - chopped
4 cloves garlic - squashed and chopped
1 bay leaf
4 sprigs thyme
Olive oil


Add a glug of olive oil to 40g butter in a pot

Add all vegetables and garlic to low heat

Sweat veggies with lid on - about 10 minutes - you can tell when the leeks look transparent. Be careful not to use too high a heat or they will burn.

Remove lid, add bay and thyme and just cover veggies with water

Simmer with lid off until spuds are tender

Puree (I use an old vitamiser) then season to taste with salt and pepper

Serve hot with garlicy-toast - mmmmm!

                                         Leek & Potato soup ready to enjoy

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