It’s cold, I’m hungry, so out comes my beloved Le Creuset for the best, quickest, easiest, soup ever…
nb. I didn’t blend the soup as a) I don’t have a blender b) I like it chunky
Also, didn’t add cream/ milk, again, personal preference
I’ve also used baby new potatoes in the soup (fridge scavenging), which don’t break down too well but if you don’t mind super chunky, this is a great way to go
LEEK AND POTATO SOUP RECIPE
2 leeks, washed and chopped
2 potatoes (baking size), peeled and diced
2 cloves of garlic, finely chopped
2/3 pint chicken/ vegetable stock
Cream/ milk (optional)
Melt butter in pan.
Add garlic and leeks, sautee for 5-10 mins, until soft and translucent.
Add potatoes and stock, seasoning, simmer approx. 25 mins (or as long as you like).
Blend soup to achieve a smooth consistency.
Serve, adding milk/ cream for extra luxuriousness as desired.
Accompanying were pretzels from this CDKitchen recipe. As you can see, the shape turned out kinda SNAFU but they tasted delicious, and the cheesy topping (just sprinkle a thick layer of cheddar on the pretzels just before baking) made them deeply savoury and another happy tummy… 😉