Leek and Potato Soup
-6 to 8 medium/large taties -3 leeks -1 onion -oil -1tsp garlic
-Salt and pepper -Vegetable jelly stock cube -1.1L boiling water -2tbsp butter
What you need to do:
- Get a soup pan or a large pan and add a little bit oil and 1 tsp of garlic.
- Chop up an onion. Add it to the pan.
- Chop up the leeks. Add them to the pan.
- Peel the taties and then chop them into small chunks/cubes so that they cook a little quicker. Add them to the pan.
- Turn the hob onto a medium-high heat for about 20 minutes or enough until the potatoes begin to soften. If you feel like the vegetables are sticking to the bottom of the pan, add in 2 tbsp of butter to make it a little creamy.
- Meanwhile, add your jelly stock cube to a jug and fill it up with 900ml of boiling water. Mix well.
- Only once the taties have softened slightly, pour the stock into the soup pan. Then add another 200ml of water into the jug to add in as extra.
- Grind in another 4 grinds of pepper. You might want to add in more salt but I find the salt from the veg stock is enough.
- Turn onto a high heat until it starts to bubble. Once it bubbles, turn you heat down to low and place your pan lid, onto the pan at an angle so that the steam can still be released. Allow it to boil for about 20 minutes. Make sure you give it a big mix every now and then
- If at any point you feel that there isn’t enough water in the pan, add in 100ml.
- To check that the potatoes are cooked, do the fork test. Grab a fork and pierce through a chunk of potato. If it goes through smoothly and easily, it means that they are fully cooked.
- If they are cooked, it is time to decide if you would like to add in 4tbsp of cream or milk to make it extra creamy. If you do, add it into the pan and mix well.
- Once the vegetables are fully cooked, turn off the heat and allow it to cool down for five minutes.
- Using a blender, blend it until it is smooth or to your likening.
- Serve it up and add any additional seasoning if you feel like it needs more.