Winter

Leek and Potato Soup

This last week has been crazy busy. Not much time for creating delicious nutritious meals. However, I have managed to throw together a classic of cauliflower cheese, all bubbling and oozing with delight, waiting to be devoured with grilled pork chop and steamed greens. But today, with the sun shining and a chilly -2 degrees outside I decided to pull up the last of the carrots and leeks from the garden and throw together a steaming hot bowl of Leek and Potato Soup. Now, in my opinion, all soups start with the basis of carrots, onion and celery. Then after being sweated off, you add in your soup ingredients. Today this is leeks from the garden and potatoes from our local farm. As there were only 3 small potatoes left and a glutton of leeks this will be a rather leeky potato soup but never the less will taste scrummy. After adding in the roughly chopped leeks and potatoes, I add in a knob of butter, season well and cook off for a further few minutes. Add in chicken, or vegetable stock (usually I make this all year round and freeze in batches) stir through and then stick the lid on to bubble away for 20 mins or so. Having an Aga means I actually stuck it in the bottom oven and forgot about it until lunch but this is not necessary. While my daughter slept and the soup had time to cook through I hoovered, cleaned the windows, had a coffee with a friend, sorted 2 loads of washing and made 3 phone calls. I am now wishing I had put my feet up with a good book and appreciated the child free time I had. At least the house looks more up together before the weekend hits us.

Now the soup is done and I leave it to stand while I get the whizzer out. Now it probably has a proper name, my mother calls it a ‘billy do’ (no idea why and I don’t ask!) but in this house, it’s the hand held whizzer (of course a blender can be used). Whizz the soup until smooth and serve. Sometimes I have this with homemade Soda Bread – recipe available, but today just a simple bowl to fill my hungry tummy before the school run is perfect.

Print Recipe
Leek and Potato Soup
This must be the best Leek and Potato Soup recipe I have ever seen. I could eat this every single day.
20170120_171335
Course Main Dish
Cuisine British
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Fresh Pesto
Course Main Dish
Cuisine British
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Fresh Pesto
20170120_171335
Instructions
  1. Begin by washing and choping all the vegetables roughly. Add the oil to the saucepan, followed by the vegetables. Fry off for 3-5 mins and add the seasoning; this will start he cooking process and begin to add flavour as the vegetable cook. Now pour in the stock and bring to the boil. Give it a stir and put the lid on. Leave to bubble away for about 20 minutes.
    20170120_125426
Finishing the dish
  1. Once cooked you can either pour into a blender or you use a hand held whizzer and blend until smooth. Sometime i add in a splash of cream if i have it in the house. Otherwise its good to serve with some homemade soda bread for the family to enjoy.
    20170120_171431
Share this Recipe

Leave a Reply

Your e-mail address will not be published. Required fields are marked *