Happy little writer. Love writing about = Food. Festivals. Film. Comedy. Nature. A Bunch Of Good Stuff In Between :-) Join me on Twitter @thefoodhatch
Published July 1st 2011
There's nothing better than sitting down to a great, big bowl of steaming soupy soup in the colder months. Soups are generally straight forward to prepare and it's always a treat when you can just pop all your ingredients into one pot and let them do the rest of the work.
The first time I made this was when I was looking for something meat free and tasty to cook with my brother's girlfriend (who loves food and cooking as much as me) who is a vegetarian. This is one of my favourite soups to make because when my Bro, Bro's Girlfriend, my Boyfriend and I tried it, we were in yummy soup heaven; it always hit's the spot with everyone that tries it. It's super creamy and makes you want to go back for more with the delicious subtle flavour of the leek.
There's not too much to it, so it's pretty cheap to make and it goes far, depending on how many greedy-guts you have going back for seconds and thirds.
I serve it with either fresh soft bread rolls or toasted crusty bread, depending on what's in the kitchen. A smear of butter is very tasty, but if you want to mix it up a bit, put the bread under the grill with some of your favourite cheese or slather pesto on it.
1 tablespoon butter 1 tablespoon olive oil 3 large leeks
6 medium red potatoes 3 cloves of garlic
• 1 Massel chicken stock cube (Massel brand stock cubes are all suitable for vegetarians as they use NO animal content, but you can of course use a vegetable stock cube)
• 150 ml light pouring cream (more or less depending on your preference)
• 1 bunch chives
• Your choice of bread
• Begin heating a large pot and add the butter and oil
• Rinse the leeks thoroughly as there is often dirt in between the leaves. Chop into about 1cm thick rounds, so they cook down easily.
• Add the leeks to the pot and crush the cloves of garlic into it too.
• Peel and chop the potatoes into similar sized chunks while the leek is cooking.
• Add the stock cube to the pot and stir until it is combined. When the leeks have softened add the potatoes.
• Add enough water to cover the potatoes and leave them to cook until a fork goes through them easily.
• Once the potatoes have broken down, use a stick blender to puree all the ingredients in the pot.
• When smooth stir in the cream and half a bunch of chopped chives.
• Season with salt and/or pepper to taste and your done.
Garnish with some more chives and serve with warm buttery bread. Souperiffic.