So for our Sunday supper, the lovely husband (with his helper: Charlie) made the most delicious leek and potato soup.
He made a huge batch, so I can enjoy it again tomorrow too.
Leek and Potato Soup
|Image from here|
1 tbs olive oil
3 leeks, pale section only, halved, washed, dried, thinly sliced
2 garlic cloves, crushed
1kg potatoes, peeled, chopped into small cubes
1.5l of chicken or vegetable stock
150ml light pouring cream
Fresh herbs, finely chopped, to serve
Heat oil and butter in a saucepan over medium heat. Add the leek and garlic and toss to coat. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 20 minutes until soft.
Add the potato and stock to the pan. Cover and bring to a simmer over medium heat. Reduce heat to low and cook, 30 minutes or until potato is tender. Set aside for 10 minutes to cool.
Transfer one-third of soup to the jug of a blender. Blend until smooth. Transfer to a clean saucepan. Repeat, in 2 more batches, with remaining mixture.
Place the soup over low heat. Add the cream and warm through. Season with salt and pepper.
Ladle among serving bowls. Sprinkle with herbs and serve immediately with crusty bread.
Enjoy. These winter days and the desire for soup will soon diminish for the year...