Tina's potato & leek soup
I'm in the middle of writing some new blog posts, which are part of the business and website review. One of these articles is about meeting the lovely Jen from Room 40 and our discussions about food. Probably my favourite subject! We are planning some foodie inspired workshops and pop-up events and it got me thinking about some of my staple recipes.
It has been so blustery, cold, wet and miserable this last week I had to have soup, the perfect winter warmer, at some point. One of my favourites...potato & leek!
If you never made soup before, rest assured it's really easy, you don't need any fancy equipment and this one takes no time at all!
You will need
4 medium sized potatoes
2 medium sized leeks
1 large onion
I clove of garlic
1 1/2 pints of chicken/vegetable stock, shop bought is totally acceptable
1/2 pint of milk we use semi in our house but use whatever you've got
3 tablespoons double cream
Herbs - I like to use 1/2 Tblspn dried mixed herbs they are always in the cupboard, you can of course use fresh or dried... thyme, parsley, chives rosemary or a mix of your favourites
1 decent dash of Worcestershire sauce (the secret ingredient)
Slice and finely chop the onion and soften in a decent sized saucepan, with a splash of oil or a knob of butter add a chopped clove of garlic and your herbs
Top and tail your, leeks, slice and rinse well.
Add to the onions and gently fry for about five minutes until they start to soften
Add your stock and milk
Peels and chop the potatoes into small pieces and add to the pan.
Add salt, pepper and Worcestershire sauce to taste, bring to the noil then simmer until the potatoes are soft.
I like my potato & leek soup a bit chunky so I give the contents a little bit of a squash with a potato masher until it is to the right consistency! You can of course give it a blitz in a food processor. Add additional hot stock or water if need be. Stir in the cream and it's ready to serve with fresh crusty thick cut bread and landings of butter! Yum!