Most Sundays unfold predictably; Gareth watches football, I make soup.
But today was a bit different because this morning–after MONTHS of begging–we visited the Le Creuset discount store in York and I scored a new incredible saucepan that now enables me to answer the question “what would you save if you could only take one thing with you in a fire?” quite confidently.
My first instinct: MAKE A SOUP!!!
So here’s my recipe for a hearty potato leek soup seasoned with just some salt and pepper and a bit of cheese.
What you’ll need:
- About 3-4 leeks
- 3 medium sized potatoes
- One large onion
- Any other veggies you have (I used a parsnip)
- Juice from half a lemon
- Some grated cheese (I used some lush applewood smoked cheddar)
- Salt pepper and a bit of thyme
- 2-4 cups of chicken or veg stock
- Butter and/or oil
What to do:
In a saucepan, melt butter and cook chopped onions and leeks down until they’re soft and buttery. (You can use oil if you don’t want to use butter, but the butter gives the soup a great richness). Add the potatoes and parsnips and cook for a couple more minutes before adding the stock. You want enough stock to cover the veggies and the a bit more. Bring to a boil, simmer, cover and cook until the potatoes are very soft.
In a blender, or using an immersion blender, puree the soup. If you’re using a stand blender, you will need to do this in 2 batches probably. Return the blended soup to the pan and warm through. Add your grated cheese, the lemon and salt and pepper. I also added a bit of thyme. The key is in the seasoning–if its not seasoned well it’ll taste kinda shit. So keep adding your seasoning until it tastes just right.
The pic isn’t spectacular but look, it’s a meagre potato and leek soup, it’s not about aesthetics, it’s about tastiness.
Enjoy with a fresh salad and some crusty bread!