I love a good soup, especially when its wintery and cold outside. This is my recipe for a leek and potato soup, hope you enjoy it! (I haven’t put a photo on yet because I would rather use my own than a google image, I will add one when I have made more soup!)
I have a soup maker (bought for me by Mr Ormerod and I love it) so I literally chop everything up and throw it in but you can absolutely do this in a pan with a hand blender.
- 3 large leeks
- 1 large potato
- 2 vegetable stock cubes (you can use chicken if you prefer)
- Boiled water
- 1/4 teaspoon lazy garlic ( 1 clove of chopped garlic)
- 1/4 teaspoon cumin
- Salt and pepper to taste
- Wash and cop you leeks, if you want to you can soften them in a pan with a bit of butter, if not then just throw them in the pan or soup maker
- Peel and chop potato and add to pan/soup maker
- Add boiling water so it just covers the vegetables (the less water the thicker the soup, i like mine thick) if its being made in a soup maker, fill to minimum line.
- Add both stock cubes, garlic, cumin, salt and pepper. Give it a good stir.
- In a soup maker turn on to you preferred setting (i like mine smooth so that’s the setting I use) and press start. In the pan, bring to the boil then leave to simmer until the vegetables are soft enough to blend. Blend to desired consistency.
The beauty of soup is you can add more or less ingredients. I like mine to have a strong taste of leek. If its too much for you either use only two leeks or add another small potato! You can also add a bit of double cream when serving for a creamier taste or even sprinkle some cheese on top!
Enjoy with crusty bread!