Brisbane has had a change of weather. It has actually been cold and grey for a few days! This is the kind of weather you turn to warm comfort food and especially soups. I have written before about how I don’t understand people who buy soup. It’s so easy to make and tastes SO much better when it is home made. This time I turned to a family favorite Potato and Leek Soup. I had been reading a recipe by Neil Perry on the “good food” website. His recipe is very similar to how I make this soup. I don’t bother cutting the potato so small as they are easily blitzed. Another tip is to cut the leak longways so you can make sure there is no dirt in it before dicing. Nothing worse than dirt in your soup!
You can change this to vegan soup by exchanging chicken stock for vegetable stock.
Of course if you want it to be gluten free make sure the crusty loaf is gluten free too.
Here is the recipe from Neil Perry on the Good Food website.
50g unsalted butter
1 tbsp olive oil
1kg potatoes, peeled, cut into 1cm cubes
1 leek, cut in half, washed well, finely sliced
1 medium brown onion, peeled, finely chopped
5 cloves garlic, finely chopped
2 fresh bay leaves
1 litre fresh chicken stock* (make sure stock is gluten-free if required)
1/4 cup cream
sea salt and fresh ground white pepper
2 tbsp flat-leaf parsley, finely shredded, to garnish
Heat butter and oil in a large heavy-based pan. Add the potatoes, leek, onion, garlic and bay leaves and cook on a low heat, stirring frequently until the leeks have softened.
Add the stock and simmer, covered, for about 25 minutes or until potatoes are very tender. Remove the bay leaves and purée the soup until smooth. Return the soup to the saucepan and stir through the cream. Season to taste. Add more chicken stock if necessary to give the desired consistency.
Ladle into soup bowls, garnish with parsley and, if desired, some of the suggestions in Hot Tips (below). Serve with crusty bread.
• As well as garnishing with parsley you can also serve the soup with some crumbled blue cheese and crispy pancetta, as pictured.
• If you prefer, use some grated aged cheddar, a spoon of crème fraîche or pan-fried speck as garnishes.
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