Recipe of the month.

leek and potato soup

A classic, simple winter warmer using the best of what’s seasonal. No need to be exact with the ingredients, it is not a recipe to be serious with – have faith. Add lentils or chicken for a meatier texture with more protein.

Ingredients

2 tablespoons (50g) butter or oil (or both!)

4 good leeks – a seasonal vegetable

1lb / 450g potatoes

1.8 pints / 1-litre vegetable or chicken stock

Just under half-pint / 225ml milk

Salt and pepper to taste

Equipment.

Largish pan.
Blender or liquidiser of some sort (or leave rustic, but chop the leeks quite fine).

Preparation

Clean the leeks: remove any damaged areas or faded green, and trim the tip of the green end.
Slice the leek lengthways almost from the base to the green top. Then wash the leeks under a running tap, green end down (upside down), opening the leek up to allow the water through. This will ensure that any grit gets washed away.

Chop the leeks. This does not need to be exact.

Clean the potatoes, no need to peel. Chop into cubes.

Cooking

Heat Oil/butter.

Sweat leeks for about 10 minutes over medium heat.

Add potatoes and stock. Place the lid on the pan and simmer well for 15 – 20 minutes.

Test the potato to ensure it’s cooked. If not, cook for a while longer.

If you have a blender, blend.

Add milk. Enjoy!

Will freeze.