On Monday I was very efficient making a batch of leek and potato soup before it was time to start work. I devoured one bowl full for lunch and froze the rest. Now I cannot cook very well for a week or two I will be glad of the frozen goodies.
The soup is a staple food in this house as it’s so easy to prepare as well as being good for you. I also made a chickpea and choritzo stew which I heated up for my lunch today, the rest is now deposited in the freezer as well. I have discovered eating all food with a cast on your wrist is fraught with danger for the carpet.
Leek and potato soup for about 4 people as a starter or 2 as a meal
a large onion, peeled and sliced
about an ounce of butter
5 leeks trimmed of the outer leaves, topped and sliced
4 medium potatoes, peeled and sliced
4 teaspoons of veg stock powder – like Swiss bouillon
a good pinch pepper
Heat the butter in a big saucepan until melted and add the slicedonion. Cook them gently for about 10 minutes and add the leeks. Give it all a good stir, cook gently for another 10 minutes. Add in the potatoes, cook for a couple of minutes then pour in the water. Add the stock powder and pepper then stir it all again.
Turn up the heat and bring to the boil, put the lid on the pan and turn down the heat, cook gently for about 25 minutes. The potatoes should be cooked through. Taste and if it doesn’t have enough flavour stir in a spoon more of the stock powder and a bit more pepper.
You now need to whizz this in batches, using the food processor or blender, until smooth. Reheat it when you want to eat it. If it’s a bit thick you can add a bit of milk, water or cream – depending on how healthy you feel.
It will keep in the fridge for a few days or you can freeze it. I do half and half so we don’t have to eat the same thing for 2 days in a row.