Leek and potato soup.

In Mondays podcast,  discussed a few soup recipes. This leek and potato soup I created last weekend with fresh produce from the allotment.

Ingredients

Splash of olive oil

2 onions. I used my onions from store that was grown on my plot

2 cloves of garlic crushed. I used my garlic in store that was grown on the plot

800g Potatoes fresh from the plot

800g leeks fresh from the plot

1.5-litre vegetable stock

pinch of mustard powder

a teaspoon dried or fresh thyme

salt and pepper to taste

Method

1. I cleaned and peeled the potatoes and placed them in a tub of water to stop them from discolouring. Then I topped and tailed the leek, sliced them lengthways and gave them a really good wash. I left them to drain in a colander.
2. I added the olive oil to a large stock pan and heated over a moderate heat. Added the onion and garlic and sweated down for a few minutes.
3. I added the leaks to the pan and sweated them down for a couple of minutes before adding the potatoes and stock. Adding enough stock to cover the ingredients.
4. I placed the lid on the pan and brought the soup to a boil. Then I reduced the heat to a gentle simmer and left for 30 minutes until the potatoes where tender.
5. The heat was turned off and allowed to cool for a few minutes. I added the mustard powder thyme salt and pepper.
6.  The soup was then blended to a smooth consistency that I like for soup. I then returned to the heat to warm through before serving.
7. Served with some nice bread.

leek and potato soup conclusion.

 

When it comes to blending I prefer to use a stick blender. This just saves on washing up as it is all blended in the same pan as the soup is cooked in.

This soup was very tasty. My wife and I both enjoyed it for our tea. We managed to get about 6 servings out of the above recipe which was plenty for us to have during the week too. As there is a fair amount of potatoes in this recipe it was also very filling.

So give it a try and let me know how you found it.