I love a good bowl of soup. I don’t make it often enough and I should do. It’s cheap to make, filling and keeps you warm on a cold day.
One of my favourite soups is Leek and Potato and thankfully it’s one that the rest of my family will eat, too. Though in the past I didn’t tell my son it had leeks in it, I just used to say it was vegetable soup to him in case he turned his nose up at it.
About three weeks back I made this delicious, comforting soup. (see, I’m really behind with the blogging at the moment). Anyone fancy buying me a new laptop? No, I thought not. My laptop is slow and keeps disconnecting from the Internet. Not a serious problem in the scheme of things but it does slow work down somewhat.
I adapted the recipe from Mary Berry’s Cookery Course, which is a well used book on my shelf. First the leeks and onions were chopped up and fried gently in butter. After that, in went some thinly sliced potatoes. To this I then added some hot chicken stock. Unfortunately it wasn’t home made, sorry Mary! The soup was then seasoned and left to simmer. Mary Berry’s recipe also suggests a few gratings of nutmeg. I didn’t have any nutmeg but I sprinkled on some parsley instead.
After about 20-30 minutes simmering I took the pan off the heat and allowed the soup to cool down for a couple of minutes. Out came the stick blender to puree up the soup. Finally. I added in a swirl of half fat creme fraiche. Mary’s recipe uses single cream but I didn’t have any so, creme fraiche had to do.
A perfect lunchtime bowl of soup for myself and Mr SmartCookieSam with a chunk of crusty bread. There was enough left for me to have for lunch on two days during the week either at home or at work.