As the weather starts to take a turn, I began looking for warm comforting recipes to go to for the family this week. Here is the leek and potato soup I made using a great BBC Good Food recipe slightly adapted but which uses lots of seasonal vegetables.
- 450g of potatoes peeled and chopped into small dice
- half a red onion chopped to the same size as the potatoes
- one large leek, thinly sliced
- 50g of butter or coconut oil if you prefer
- 850ml of low salt organic vegetable stock
- 200ml of full fat milk or alternative milk of your choice
- ready made ham hock (optional)
1. Melt the butter/coconut oil at a medium to low heat in a heavy bottom pan with a lid, until it begins to froth
2. Add the onions, potatoes and 2/3rds of leeks, season with salt and pepper give it stir so that all the veggies are well coated in the butter/oil, cover with a sheet of greaseproof paper and pop the lid on. Turn down to a low heat and steam for around 5 minutes or so.
3. Add in the veggie stock and bring to a boil, then turn down to a simmer for 15 minutes or until the potatoes are just cooked.
4. Blitz the mixture using a hand whisk until it's lovely an smooth and then add your milk/mylk.
5. Season again and give it a good mix, if the soup seems a little too thin then just boil it off so that it thickens up.
6. With the remaining leeks cook them off in a small frying pan at a low heat, and a little butter or oil until they soften up.
7. Serve your soup into bowls and top with a little of the softened leeks and handful of ham hock.
3. Add the vegetable s