It’s only October but wow it’s so cold already! I’m really not good at dealing with the cold, so I suffer a lot during the Winter months (yes I count October as Winter). The only way I survive is with a lot of layers, and a lot of soup! This leek and potato soup is by far my favourite as it’s so creamy and filling.
Funnily enough, I really can’t stand leeks. I remember when I was younger my mum was always very forceful about us eating all our veggies, but I couldn’t deal with the slimy texture of leeks. One time I actually threw up after eating them, and I haven’t eaten them since! However, if the leeks are puréed to a completely smooth texture like in this soup, then I can’t get enough! Funny how the mind works.
2 small-medium onions
2 cloves garlic
400g leeks (approx. 2 regular leek)
2 vegetable stock cubes
Sea salt and black pepper
What to do:
- First prepare your vegetables: slice the carrots (only peel if really necessary), peel and roughly chop the onions and garlic, and rinse and slice the leek lengthways into quarters and cut into 1 cm slices.
- Place a large pot on medium-high heat and add about 1-2 tbsp coconut/olive oil
- Add all the chopped vegetables (minus potatoes) and stir. Cook for around 10 minutes or until the onions and leek are soft slightly golden
- Meanwhile, peel and chop the potatoes into 1 cm cubes
- Crumble the stock cubes into a large jug or container and add 1.8 L of boiling water. Stir until dissolved
- When the vegetables are ready, add the stock and potatoes, plus a teaspoon or two of turmeric if desired
- Bring to the boil, then reduce the heat and gently simmer for 10-15 minutes, until the potatoes are soft
- Either use a hand blender to blend the soup until smooth and creamy, or transfer bit by bit to a standard blender, or eat as it is! But don’t forget to season with generous amounts of salt and pepper to taste before serving. I recommend starting with at least 1 tsp salt. This soup also freezes really well.