In winter, my idea of a perfect lunch would probably be a bowl of steaming hot noodles or a bowl of warm, creamy soup. Potato and Leek soup is definitely up there on the list as one of my (and Sir D’s) favourite soups – full of creamy carb-y goodness =)
The recipe is my mum’s recipe which I’ve grown up with, and I believe there is some inextricable link between a mother’s cooking and comfort food. The thick, creamy soup never fails to warm and comfort me and always has me asking for seconds! If you’re not keen on the cream content by all means decrease or omit the cream, but it’s just not quite the same without it.
4 large potatoes, washed, peeled and chopped into rough 3cm cubes
2 leeks (white part only), washed and sliced
1 tbsp olive oil
500mL chicken stock
salt and pepper
1. Heat olive oil in a large pot on medium heat. Add leeks and cook until soft. Add potatoes, stock and water to pot and bring to the boil. Reduce heat and cook, uncovered, until potatoes are soft.
2. Add cream and salt and pepper to taste. Stir to combine and leave on the stove for a further 2 minutes. Remove from heat.
3. Using a hand-held blender, blend the mixture in the pot until there are no large chunks of potato remaining. Serve.