Leek and potato soup

Some things are simply better home made, and no matter how much you pay for soup it really can’t compete with the satisfying flavour and wholesomeness of home made soup. 
While you can eat this soup cold as a summer soup, (it is know as vichyssoise) I prefer it warm with bread rolls crisp from the oven. 
Simply take two leeks, wash and trim, then slice finely, then add small cubes of potato, (around two large baking potatoes) allow to cook very slowly in butter, with the saucepan lid on. You can add a generous helping of cracked black pepper. It is this process that is key to making really good soup and if you can allow the leeks to gently cook for around half an hour with just the occasional stir. 
When you feel that the leeks and potato are all soft and mushy, add 1/2 pint of hot vegetable or chicken stock. Turn up the heat slightly and allow the mixture to bubble for around 10 minutes or so with the lid off the saucepan. 
Finally add half a pot of creme fraiche and stir in, waiting for the soup to return to the boil. You can leave it thick and chunky or blend with a hand blender to make it smooth. 
It really is a joy to eat, not just warming and satisfying but good for you too. 

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