Sunday, August 15, 2010

Potato and Leek Soup

Today has been a wet one, the entire day was dark and rainy. It was so dark in fact that I hadn't realized it was seven until I looked at the clock while I was chatting with my mom.

It's on cool, rainy days like this that I like a nice warm, filling bowl of soup to go along with my dinner.

Today, while Alara and I were shopping at the outdoor market, in the pouring rain, I came across these beautiful, big leeks and decided that we would definitely need a big bowl of potato and leek soup to warm up.

Potatoes are famous here (although more in fry form then anything else), so a soup made from them seemed fitting. Here is my recipe for warm and fill you up potato and leek soup...

Potato and Leek Soup

1 Tbsp olive oil
2 Tbsp butter
2 big leeks, sliced finely
2 carrots, grated
4 potatoes. diced
4 cups of chicken stock
fresh thyme
salt and pepper

After you have sliced the leeks, put them into a bowl of water and swish them around, pull them out of the rings and then let them sit for a few minutes. This cleans them as the dirt will all fall to the bottom of the bowl.

Melt the butter in the bottom of a soup pot with the olive oil and add the leeks. When they have started to wilt down a bit, add the carrots.

Once the carrots and leeks have wilted together add the potatoes, chicken stock, fresh thyme, salt and pepper. Let it come to a boil, turn it down and let it simmer until the potatoes are soft.

Once the potatoes are soft, you can use the back of a wooden spoon (or a fork) and smush some of the potatoes. Check the salt and pepper, and adjust to taste. Serve hot.


I hope you and your family enjoy my version of potato and leek soup. There is no cream or milk in it, so feel free to eat that second bowl!

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