Leek and Left-ato Soup. Eaaaasy.

I love leek and potato soup, it is so warming and delicious especially when it is at near baby-food consistency.  A couple of years ago I took the hubbie to a tiny cottage in Wales and naturally picked up some leeks on the way.  We had Frankie’s nuptial chicken pie (see last month's blog) with mash on our first night and then with leftover mash the following day I made some leek and potato soup for our hike up a hill.  It was completely delicious and really hammered home how soup is completely forgiving re ingredients.

This week I had a surplus of potato chips from my Trout’s Temptation recipe (to follow) and so again decided to make a leek and potato soup.  It is the easiest recipe and is perfect in a thermos for a packed lunch, for a starter for a big Sunday roast, or with a hunk of fresh bread for a simple dinner.

Ingredients

500 g potatoes, leftovers are perfect (mash, roast potatoes, or prepared unused ones)

6 large leeks

Large knob of butter

2 tsp vegetable stock powder

Salt and black pepper

Cream for serving

Method

1. Melt the butter in a large saucepan.

2. Chop the white part of the leeks and add to the pan, cook stirring occasionally over a moderate heat for about 8 minutes, or until the leeks have softened.

3. If you are using new potatoes wash and chop into chunks (I don’t believe in peeling potatoes), otherwise get out your leftover potatoes.

4. Add the potatoes to the leeks and cover with water.  Add the stock powder and bring to the boil, then turn the heat down so it simmers and pop on the lid.  If you are using potatoes that are already cooked you’ll only need to warm them through so keep the soup simmering for about 5 minutes.  If you’re using uncooked potatoes allow the soup to simmer for about 25 minutes, or until the potatoes are cooked through.

5. Remove the saucepan from the heat and allow to cool for a few minutes before blending in the pan with a stick blender.  Season very well, especially on the black pepper front and serve with a swirl of cream gentle mixed through.

So warming and hearty and a great use of leftover potatoes.