Tonight I drove home from work in the howling wind and lashing rain, and decided to make some soup to warm my chilly bones. I didn't have a specific plan in mind, so this was everything that needed to be eaten or sent to the bin! A lot of recipes for this soup use milk or cream - I didn't have any because the cupboard was extra bare - and I don't think the soup suffered because of it. This makes about 4 bowls of soup. If it's too thick, just thin it down with water... it's much easier to thin it down than try to make it thicker!
Leek & Potato Soup
3 medium Potatoes, peeled & roughly chopped
3 Leeks, trimmed, washed & roughly chopped
1 large Onion, roughly chopped
Salt & Pepper
500ml Stock, chicken or vegetable
1 tbsp Parsley & Chives, finely chopped
In a large saucepan, sweat the vegetables in the butter until the potatoes are soft at the edges and the leeks & onions are tender. Season well with salt & pepper.
Add the stock & simmer for 15 minutes until the potatoes break up easily. Taste & adjust the seasoning if necessary.
Allow to cool before blending - use a stick blender or your food processor. Now stir through your herbs, reheat if necessary and serve.