As I sit here and type this, it is officially 3 degrees. Tomorrow looks set to hit a positively balmy 6. Winter is well and truly upon us and in my book, that means it’s soup time. Here’s a classic winter-warmer favourite to help you heat up on a frosty day, my super simple Leek & Potato Soup, done in 30 minutes.
- 40g butter (I tend to use unsalted)
- 1 red onion sliced/diced
- 700g peeled and chopped potatoes
- 600g leeks, chopped
- 300ml vegetable stock (use 2 stock cubes)
- Tarragon (I tend to use dried)
- Salt & Pepper
- Melt the butter on a medium-low heat then add the sliced/diced red onion and cook until softened.
- Add the potatoes and stir, after a few minutes add approximately 150g of the vegetable stock, allow to bubble away for about 10 minutes.
- Add the leeks and stir, then add the remaining 150g of the vegetable stock.
- Add salt and pepper and tarragon, to taste.
- Allow to bubble away for approximately 20 minutes until all your vegetables are soft, then once done take off the heat and blitz with a hand blender or in a standard blender until silky smooth
Serve with a nice chunky buttered roll on the side and a dollop of creme fraiche to finish, if you have it – delicious. Every since I enjoyed lunch at the Pollen Street Social and they served me a delicious soup in a tall skinny white coffee mug before my starter I have been thinking about serving soup in espresso cups for dinner parties – possibly a little affected, but a fun way to warm people up on a chilly night. Alternatively just dive into a big hearty bowl of it and enjoy!