Ahhh winter. The time for fluffy pajamas and hot soup! And today, I get to eat hot soup while wearing fluffy pajamas! WIN!
[ SERVES: 5 | TIME: 30 MIN | COST: $4 ]
[ JOES’ RATING: 4.5 / 5 | MY RATING: 4.5 / 5 ]
- Slice the onion and leeks finely. Cut the potato into bite size pieces.
- In a pot or sauté pan, lightly sauté the leeks, onions and garlic until tender.
- Add the potatoes and cook for a few minutes before adding enough stock to cover the potatoes. Simmer gently.
- Once the potatoes are tender, remove from the heat. Using a blender, purée the mixture including the fluids.
- Return the purée to a gentle heat and add the milk. If the mixture is too thick, add a little more stock or water to desired consistency.
- Season and eat while hot.
- If I have some pre roasted garlic, I add it to the final stage. It gives the soup that gorgeous roasted, caramelised flavour.
- This soup will thicken if its left to stand for a while. Just add more stock / water to thin it to the desired consistency.
- If you like a strong leek flavour, add another leek.
- Adding some grated pecorino cheese to the top before serving gave this soup a real kick! Highly recommended for the brave amongst you.
- Non vegetarians could add some crispy bacon pieces over the top before serving.
- Diabetic Note: Portion size control – it’s going to be hard, guys, but you will have to exercise some form of control. All those potatoes = carbohydrate mayhem. I promise to be good… tomorrow…
- Ethical Note: Although I did use evaporated milk, you could forgo the dairy and opt for soy milk.
- Chicken and Leek Pie (mizrhi.wordpress.com)
- Potato & Leek Soup (sundaysupperswithpippa.wordpress.com)
- Potato and Leek Soup (aoifenica.wordpress.com)
- super veggie soup (sunandglory.com)
- Potato Leek Soup (kitchenkemistry.wordpress.com)
- A Weekend of Gardening & Potato Leek Soup (marysnest.com)