RECIPE #5: Leek & Potato Soup

Leek and Potato Soup is such a classic dish. Whether as a velvety puree of potato, leek, onion and cream or as a broth with a medley of veggies in, it is firm favourite.  It is claimed as a national dish by both Wales and Ireland and is recommended to be eaten on their respective Saints’ days. The Scottish have their own version titled Tattie-and-Leekie and then again there is the vichyssoise version that is linked with Vichy in France too.      ~ Source: Wikireferenda

 

***

 

If you thought my recipe for butternut squash soup was easy, then this one is positively child's play!

 

 

Serves 4 - 6

 

 

Ingredients:

• 2 x large leeks, sliced
• 3 x potatoes, cubed
• 2 x cubes vegetable stock
• Tablespoon of creme fraiché
• Handful of chives 
• Salt & pepper

Method:

1. In a large pot, add the leeks, potato and enough stock to just cover.
2. Bring to the boil and cook until the vegetables are soft.
3. Season well with salt and pepper.
4. Place into a blender and blitz until smooth.
5. Check the seasoning again.
6. Stir in the creme fraiché.
7. Serve with a handful of chopped chives sprinkled over the top.

If you want something a little more substantial, you can always add some pre-cooked sliced chicken.