August 05 2018News
Potato and Leek Soup
A hearty and warm soup is always a winter favourite. It is the perfect way to nourish and warm the body during those cold winter evenings and this recipe for potato and leek soup is perfect for just that.
The classic pumpkin or even chicken soup are always household favourites however after a while sometimes it’s nice to branch out with something equally as filling, and equally as tasty. So if you feel like trying out a new recipe or perhaps just a bit sick your usual go-to’s then give this potato and leek soup recipe a try. It is one for the whole family, and is a super simple recipe to make. With only a few ingredients, (most already found in your cupboard) it’s a great last minute recipe you can easily whip up without any fuss or without having to pay heaps for fancy and hard to find ingredients.
10-12 large potatoes
1 leek, chopped finely
250ml of chicken stock
500ml of water (this amount may vary)
tablespoon of butter
salt and pepper
Firstly, preheat your oven and prep your potatoes for roasting. Peel the skin off about 10-12 potatoes, and cut into chunks. On an oven proof tray lay the potatoes out flat and drizzle with olive oil and salt and pepper. Place in the oven for about 10-15 minutes on 250 degrees celcius. You want the potatoes to brown around the edges before removing them. Don’t worry if they aren’t completely cooked through yet as the rest of the cooking process can take place in the pot.
While the potatoes are roasting, soften the leeks in a large pot, place a table spoon of olive oil, and the dollop of butter and slowly soften the leeks until translucent. Next place your semi roasted potatoes into the pot, with your chicken stock and pour about 500ml of water in, or until the liquid level has just covered the potatoes. (Note, only pour enough liquid to cover the potatoes, this amount can vary depending on the size of your pot, and size of the potatoes.)
Bring to the pot to the boil and then allow to simmer for about 20 minutes. Once the potatoes have softened and begun to dissolve into the liquid remove from the heat and using a bar mix or an old fashioned potato masher, blitz the potatoes and liquid until you have a smooth, lump-free soup.
Before putting it back onto the heat, take a small sample to taste adding in extra salt, pepper and oil if needed. If the soup is also too thick you can also add in about 250ml of chicken stock to help achieve a glossy smooth texture.
Bring the soup make up to temperature and it is ready to serve!
To finish I like to add a sprinkle of nutmeg and sweet paprikareturn to news