Friday, 9 December 2011

Friday Favourites - Leek and Potato Soup.

This is one of mine and my boyfriends favourite recipes.  It's best eaten with some freshly made and buttered bread but also works well to bring some or the warmth of home to lunchtime at the office.  I guess that's why he's always stealing it!

Leek and Potato Soup Recipe

2 Table spoons of butter
2 cloves of garlic
4 leeks
500g potatoes
2 Table spoons of parsley
1 Table spoon of oregano
1 vegetable stock cube and 800ml of boiling water.
300Ml Single cream/ Creme Fraiche
100g Cheese (grated)
Salt and Pepper

It's best to get the food chopped up in the order of garlic, leeks then potatos to start off with, then get you some butter and put it in your pan.

Turn on the heat and add the chopped up garlic cloves.

Stir the garlic for a minute then add the leeks. 

After you’ve cooked the leeks and garlic for a few minutes put the potatoes, herbs, salt, pepper, stock cube and boiling water in. 
Give it a stir then whack the heat up until the mixture starts to boil, then let it simmer for 25 minutes.

 After it has simmered  turn off the heat and leave the soup to cool for 10 minutes, then use a hand mixer/ blender to make it smooth or as smooth as you want it.

 Once it has been blended add the cream and stir this into the mixture before heating on a low heat and adjusting the seasonings to suit your tastes.Take the soup off the hob then dish it into bowls and place the grated cheese on top to finish it off.  If you are being thrifty this is the point where you put the soup into containers, let the soup cool down and then put them in the freezer for lunch on another day.
Then you can defrost it at will and then consume whenever you feel like it.
Nothing better than lovely warm home made soup to chase the winter gloom away!

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