Leek and Potato Soup
Easy but Delicious Vegetable Soup
I learned to make this soup when I was a student. I generally lived on junk food and sandwiches but every once in a while I did feel that I should have some proper food. This soup is very nutritious, filling and, most important for me at that time, very simple to make with few ingredients. There is no fluffing about with exotic flavours, it delivers exactly what it promises, creamy leeks and potatoes. The only thing you need to pay attention to is cleaning the leeks thoroughly before cooking. They do tend to hide a lot of soil and grit in between the leaves, which is of dubious nutritional value and doesn't enhance the enjoyment of eating.
The best way I found to wash all the grit from leeks is to cut them in half lenghways. You can then wash them under a running tap, making sure that the water gets between the leaves and making sure that you get rid of all the mud that is trapped there.
Ingredients for Leek and Potato soup
2 medium leeks
3 medium potatoes (about 225g, 8oz)
2 pints of water
1 stock cube (chicken or vegetable)
2 table spoons double cream (or sour cream or creme fraiche if available)
salt and pepper to taste
1. Peel the potatoes and cut into small chunks, wash the leeks very carefully under a running tap and slice thickly
2. Put the potatoes and leeks in a saucepan, cover with water and bring to boil. When soup starts boiling lower the heat so it simmers gently, add a crumbled stock cube and season with salt. Simmer gently for 20 minutes or until the vegetables are tender.
3. Blend the soup in a blender or food processor. I like to leave a portion of the vegetables unblended so the soup has 'chunks' in it. Return to the pan to warm again, and add the cream, carefully so it doesn't curdle. Check the seasoning, add more salt if necessary and add the ground pepper.