Autumn is nearly upon us, so let soup season begin! leek and potato may sound simple and boring but you know this one definitely won't be! All I can say is don't skimp on the seasoning because this one's a winter warmer.
Shopping List
Serves 2 large portions
Olive Oil - 2 tbsp
Garlic Cloves - 2 large
Leeks - 2 medium
White Potatoes - 4 medium
White Pepper - roughly 1/4 tsp (add more for heat if you'd like)
Salt (I used pink Himalayan)
Paprika - roughly 1/4 tsp
Mixed Herbs - 1/4 tsp
Chicken Stock Cubes (oxo)- 2
Old Bay Seasoning - 1/4 tsp
Boiled Water - Enough to cover
Method
Prep 10 minutes | Cook 30 minutes
Preparation
Mince the garlic
wash and Slice the leeks
Peel and cube the potatoes, roughly 1.5 cm cubes.
Making the soup
Add the olive oil to a saucepan, wok or cast iron pot. Heat up at a medium temperature.
Now add the garlic, leeks and potatoes and fry off in the oil for a few minutes until the garlic and leeks start to brown a little.
Time to add the white pepper, salt, paprika, mixed herbs and old bay. Fry off for a couple more minutes.
Crumble over the oxo cubes and add boiled water, enough to cover the top of the potatoes and leeks.
Bring to the boil, then turn down to a low heat and simmer for 30 minutes or until the potatoes are cooked through.
Delightful served with some fresh bread!
Tips
You could use sweet potatoes if you'd like a sweeter dish!
Why not use leftover roast chicken and even add sweetcorn as additions!
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