Leek and potato soup
Our oven is on the blink, so we’ve been making lots of soup. Here’s a simple one that only takes 30 minutes. The good thing is it lasts and lasts (sure there comes a point when its like – ‘soup… again!’ but – its good for now).
- 2 leeks
- 340g/¾lb potatoes
- 1 onion, chopped
- 1 garlic clove, thinly sliced
- 30g/1oz butter
- 570ml/1 pint water
- 1 bay leaf
- 1 sprig of thyme
- salt and freshly ground black pepper
- 100ml/3½fl oz milk [i used soya milk cos we don’t drink the milk of the cow]
- 100ml/3½fl oz double cream
- 2 tbsp fresh chives, chopped
- Trim and slice the leeks in thin rounds. Rinse in a colander under cold water.
- Peel the potatoes and cut into chunks.
- Melt the butter in a pan and gently sauté the onion and garlic.
- Add the leek, potatoes, bay leaf and thyme. Season.
- Cover with the water and bring to the boil.
- Simmer for 12 minutes until the potatoes and leeks are tender.
- Remove the bay leaf.
- Just before serving add the milk and cream and stir over a low heat, check the seasoning.
- Serve in bowls and sprinkle with the chives.
Original recipe here, courtesy of the BBC.