Leek & Potato Soup

You can’t go far wrong whatever you do with leeks & potatoes to make a soup, it makes a warming & filling winter staple; a great meal with some fresh crusty bread.
Here’s my variation on the theme:-
Ingredients

A couple of pounds of potatoes and a pound or so of leeks
About 50ml of nice olive oil
vegetable stock powder
Black pepper
Water
Method

Scrub the spuds and chop them quite small without peeling. Cover them in water & bring to the boil, then allow them to simmer gently till they’re tender (about 10 – 12 mins).
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Meantime clean the leeks leaving plenty of green on them, split them & rinse out the soil ; then chop them quite finely. Now put the olive oil on a high heat in a heavy pan till it is starting to smoke, grind in some black pepper then throw in the chopped leeks & toss them vigourously till covered in oil; Quickly put the lid on, reduce the heat to very low and allow them to steam in their own juices for about 5 – 10 mins, shaking occasionaly – don’t allow them to stick or brown.

Make up enough stock powder for 1 litre, but use only 500ml of water.
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By now the potatoes will be very close to ready: as soon as they are soft but before they collapse add them, water & all to the leeks and pour in the made up stock. Stir gently, bring back to the boil, taste, season & serve immediately.

At this point you have a light fresh soup alive with the aromatic oils of the leek. As soups go it’s what you might call “rare” – from here on in you can cook it as much as you like, zoom it up to a hearty sludge, dilute it with more stock, reheat it, freeze it do what you like with it, even eat it.

Happy slurping,
Dave, Plot 2

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