When the cold winter weather sets in, there’s nothing like a bowl of home made soup and some Ffresh bread to warm you up. Leek and potato soup is one of
my favourites and I love spending an hour or so on a Sunday morning putting a batch together.
- Four helpings.
- 1 large onion.
- 1 large leek.
- 700g potatoes.
- 1.2l vegetable stock.
- 140ml single cream or Low fat fromage frais.
- 1tsp olive oil.
- 2 bay leaves.
- Salt & freshly ground pepper.
- Peel and chop the onion.
- Cut the leek lengthways, wash thoroughly, then slice finely.
- Put the onion and leek in a large saucepan with the olive oil, place on a low heat and cook gently until the vegetables soften.
- Meanwhile peel and dice the potatoes into small chunks.
- Add the potatoes, stock and bay leaves to the saucepan, and bring to the boil.
- Reduce to a lo heat, cover the saucepan and simmer gently for 25 minutes.
- Remove the saucepan from the heat, take out the bay leaves, and blend until smooth.
- Return the saucepan to a low heat and stir in the cream (or fromage frais if you’re feeling healthy), taking care not to bring it to the boil again.
- Season to taste, then serve immediately with fresh crusty bread, or set aside to cool before storing in the fridge.