I realise it is practically the middle of summer, but I had a yearning for Leek and Potato Soup and this is what I made…
Leek and Potato Soup
- 1 white onion diced
- 2 large leeks approximately 500g, sliced
- 20 g butter
- 1 litre boiling water
- 1 teaspoon Marigold stock powder or similar
- 1 medium potato approximately 250g, chopped into 1cm cubes
- Salt and pepper to taste
- Cream optional
Put the onion and a drizzle of olive oil in a wide saucepan. Sweat the onion, with the lid on for about 5 minutes, until the onion is translucent but not brown. Stir occasionally.
While the onions are sweating, you can slice the leeks.
After the 5 minutes, add the leeks and the butter and sweat for 10 more minutes with the lid on, stirring occasionally.
Next, add the chopped potato and stir.
Put 1 teaspoonful of stock powder in a jug and pour over 1 litre of water. Pour the stock into the saucepan and stir. Bring back to the boil and then turn the heat right down. Simmer for 15 minutes until the potato is soft.
Turn off the heat and then blend using a hand blender. (If you don’t have one, use a potato masher.) Season to taste with salt and pepper.
Serve in bowls, decorated with a few twists of black pepper (and a swirl of cream if you are feeling decadent!)