Friday, 6 April 2018

Rach Eats Lunch: Leek and Potato Soup

Leek and potato easy soup recipe

I had an ever so slight disaster on Friday - I decided I'd make rocky road. Without a recipe. And, me being me of course, decided that the recipe absolutely called for 200g of melted chocolate and a massive 70g dollop of golden syrup. It turns out when you mix the two together it solidifies into a ridiculous, waxy lump, and no amount of heating up soya milk in the same bowl can transform it back. It's still sitting in the freezer now with a lot of dry ingredients like biscuits and Rather Expensive Chocolate that I now fear is a bit ruined, and left me kicking myself for the best part of the weekend just gone. Of course, when you do look up the actual recipe, you're going to be even more gutted with yourself when you realise that there's also a ton of melted butter involved too. Bugger.

But, with every fail comes a wicked success - like today's recipe for example: take one leek (the vegetable kind...) and a load of potatoes and you have the basics for a superbly delicious and easy to make soup. The only problem is that preparing a leek is THE most boring job in the world, and I live right on the Welsh border so saying that is sacrilegious, really. But it is. If you have never prepared a leek before in your life, the Waitrose website is absolutely brilliant at explaining it. Thanks, chaps. Right, let's do this.

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Leek and Potato Soup
Absolute perfection, this is.
  • 1 whole leek, washed and shredded
  • 500g boiled white potatoes
  • 1/2 red onion, diced
  • 400ml vegetable stock (boiling water plus two stock cubes)
  • 1 teaspoon each salt, pepper and garlic
Start off by preparing said leek and shredding it up. Drop it into a saucepan, along with the already boiled white potatoes. If you haven't boiled them, don't worry. Give the spuds a wash and pop them in the pan too - don't forget to add the onion!Boil up the water and crumble in two stock cubes. Give it a good stir and pour it over the leek and potato in the pan.Turn the hob up to high so that the mixture boils - you may wish to push the leeks down with a spoon. They wilt really quickly. Turn the soup down to simmer and leave it for a good half an hour, stirring occasionally.Take the pan off the hob and pop it on the side. Drain off a bit of the stock and then use a stick blender to blend the soup up. It will be thick, but not too thick. It's at this point that you season the soup with salt, pepper and garlic, and give it a good stir.Finally, pop the soup back on the hob (turned to low) and allow the soup to warm back up. When you're ready to eat it, pour it into a bowl and serve with garlic bread. Yum!
Prep time: Cook time: Total time: Yield: Serves 2

After my initial baking disaster, coming up with a leek and potato soup that tasted utterly delicious made me feel a bit more confident - it's a total failsafe recipe if I'm honest, so I reckon you should give it a go!

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