Take a large one of these…
and about 500 grams (1.1lbs) of these..
and add a bit of garlic…
You get one of the best home-made and hearty soups around. Here’s the recipe that I cobbled together.
Gavin’s Leek and Potato Soup
Ingredients
- 2 tablespoons olive oil
- 30 g butter
- 1 leek, trimmed, thinly sliced
- 2 cloves garlic, thinly sliced
- 500 g home-grown potatoes, peeled, roughly chopped
- 1 litre vegetable stock
Method
- Heat the oil and butter in a large, heavy-based saucepan over high heat. Add leek and garlic, and cook, stirring occasionally for 5 minutes or until leek is softened.
- Add potatoes and cook, stirring occasionally, for a further 5 minutes.
- Add the stock to the pan and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for about 20 minutes or until potatoes are tender.
- Using a stick blender, blend leek and potato mixture in saucepan until smooth. Season with salt and pepper.
- Ladle Leek and Potato soup into large bowls, and serve with crusty bread.
Unfortunately I don’t have a picture of the soup because, well, I ate it before I even thought of taking a picture. Sorry about that, I just like my food too much to stop and take photos of it. After all, this is not instagram! You don’t need to photograph every meal you eat.
After I cooked it, which only took about 40 minutes top after I harvested the leeks, potatoes and found some old garlic cloves in the back of the pantry, Kim and I divided this soup between us in two large noodle bowls. With the addition of the crusty bread it became our dinner.
Contrary to what TV cooking shows tell us, I find that it is the simple meals that are far more wholesome, filling, and satisfying. They are also so easy and quick to make when you are short on time or don’t feel like making a slap up meal.
We both felt very satisfied that the majority of the ingredients came from our garden! It was simply delicious.
Just like our lifestyle.