Autumn has arrived and along with the dark mornings and chill in the air the craving for salads is being replaced by the cravings of more warming, comforting foods. This (in my case) can be dangerous for the hips! Soup however can fill this craving without being too unhealthy.
One of the easiest soups I like to make is Leek and Potato, 6 ingredients all cooked together in one pan then blended. From unpeeled vegetables to soup in about 30 minutes! I like to cook a big batch and freeze the rest, it freezes really well.
Usually I just grab a few potatoes (I rarely know the variety!) and a couple of leeks, it really doesn’t have to be exact, a little more or less of the vegetables shouldnt affect the end result too much. This really is a forgiving soup, the results are always fine regardless of the sizes of the vegetables used. If you prefer more leek than potato, leave a potato out. As a vegetable hater my husband likes this soup to be more potato than leek and smooth rather than lumpy, I’m just happy to have found a soup we can both eat!
Leek and Potato Soup (4 servings)
- 5-6 medium potatoes peeled and chopped into chunks.
- 2 medium leeks washed and cut into rounds.
- 1/2 an onion, peeled and chopped.
- 45 g/1.5 oz butter.
- 750 ml to 1 litre vegetable stock (depending on how thick you prefer your soup).
- 150 ml/ 5 oz milk (or cream if feeling indulgent).
- Salt and Pepper to taste.
- Melt the butter in a large pan. When melted turn the heat to the lowest point.
- Add all of the vegetables, stir to coat with the butter and put the lid on the pan, leave to sweat for 5 minutes, stirring occasionally to prevent sticking.
- Add the vegetable stock and bring to the boil.
- Simmer until the potatoes are soft.
- Strain off about 250 ml ( 8 oz) of the liquid, reserving.
- Whizz the soup to desired consistency with an immersion blender (or a whizzer as its known in my kitchen!). If it’s too thick add reserved stock to thin.
- Add the milk or cream and season with the salt and pepper.
- Serve warm.