Tuesday, March 2, 2010

Market Day Potato and Leek Soup

This soup is a generous soup; it can be as simple or elaborate as you like, and is almost impossible to screw up. Make it with salted water rather than chicken stock and it is vegan. Follow the recipe below, finishing with diced, smoked ham and shredded mature cheddar cheese and it is a stand-alone meal.

3 pounds potatoes (any type, the fresher the better), peeled and cut into chunks
1 and 1/2 pounds fresh leeks, (trimmed of very dark green bit and mustachey looking end), washed and cut into thick rounds
Chicken or vegetable stock or salted water

Finishing options: Cream, diced, smoked ham, grated mature cheddar cheese, crunchy croutons

Drop the potatoes and leeks into a deep soup pot and cover with stock or salted water to come 3 inches about the veg. Simmer until soft, about 30 minutes. Puree with an immersion blender, or transfer to a food processor and process. Alternatively, go way old school and mash with a potato masher for a chunkier soup.

Finish with a drizzle of cream (or milk, if you'd rather) and a scattering of ham, cheese and/or croutons. Let the kids add in the bits that they like, as if they are making the soup 'theirs'

Hard to say how many this serves, a lot depends on the pot you use. In my pot it made enough for 8 servings.

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