Leek and Potato Soup

November 27, 2008

There are winter soups and summer soups. Cold ones and hot ones. But how many soups, I ask you, are this easy to make? This tasty? This nourishing? How many are this comforting, hearty and warming-to-the-very-bones?

I could go on but I’m sure you get the idea. There you are, you’ve been watching the news about all the terrible events in the world today. The attacks in Mumbai. The insurrection in Thailand. The dire state of the pound or dollar. And it’s raining outside. Not even a very interesting full-pelt kind of rain, just a dull, grey drizzle.

And you think to yourself – maybe you mutter it aloud – ‘I know. I’ll make some soup’.

So you wander into the kitchen and find a few leeks and few potatoes. You chop them up and add some stock. You notice it’s raining a bit harder now.

And then, before you know it, something really rather remarkable happens.

It happens just when you’ve ladled out a big bowlful of deep browny-green real food, and you’ve sat down in front of it in your favourite chair. It happens right then.

You weren’t expecting it. Perhaps you were half hoping it might happen but you hardly dared think it might do so for real. But it does. A small thing perhaps, but enough to change your world…

Just this. That everything – all that stuff that stressed you so much – it all goes a little bit out of focus.

leek-and-potato-soup-011

Out-of-focus soup. Made just for you. Is there any better way to soothe away cares?

Leek and Potato Soup, for 4
3 leeks (when trimmed these should weigh about 500g)
500g potatoes, peeled and chopped quite small. Or you could par-boil these.
50g butter (this brings out the flavour better here than oil)
2 garlic cloves, crushed
1.5 litres stock
100ml cream
dash lemon juice
1-2 tsp sugar
seasoning

In a large saucepan melt the butter and fry the leeks and garlic for a couple of minutes. Add the potatoes and cook for 5-10 more minutes until the leeks are translucent and the potatoes just cooked.

Pour in the stock, bring to the boil, cover and simmer for 10 minutes or so, until the vegetables are completely tender. Add the sugar and lemon juice.

Blend the soup. You can do this in batches in a food processor or with a hand-held blender, as I did.

Stir in the cream and add any seasoning you like. I sprinkled my soup with some chopped parsley.

Relax. Enjoy. Become a blur.

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2 Responses to “Leek and Potato Soup”

  1. Erik Says:

    Aren’t the simple recipes the best! I could live on this soup.
    By the way, how did yours come out so dark? Did you use beef stock?

  2. Stephen Says:

    Hi Erik. I used stock made from Marigold vegetarian miso stock powder. I really like the taste of miso and that’s probably why it looks dark – I never thought of that. Marigold do a range of stock powders that are the best, I think.


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