The leeks are ready on the plot. They make a fantastic winter vegetable as they can be used as an onion substitute in lots of recipes, or as a green veg in their own right. Today i made a leek and potato soup. It is very thrifty and must cost less than 20 pence to make.
Leek and Potato Soup: Gluten free, vegetarian (leave out the milk for a dairy free/vegan version)
Ingredients ( makes 2 bowls)
- 2- 3 smallish potatoes (somewhere between a roasting potato and a jacket)
- 2- 3 medium leeks
- a couple of tablespoons of milk
- dried tarragon ( 1tsp)
- a vegetable stock cube.
Cube or slice your potatoes and boil then simmer in just enough water to cover them. After 10 mins, add the stock cube and continue simmering until the potatoes are cooked.
At the same time, slice your leeks ( and a small onion if you like), and gentle soften them in a little butter or olive oil. Add some salt and pepper and the tarragon. Do not brown the leeks.
Add milk to the potatoes, or a little more water if you are diary free. Then add the soften leeks, to the potato and milk mixture. Simmer together for a few minutes.
Pour into a liquidizers, and blend until smooth.
Add water or milk to get to a thick but pouring consistency (suit yourself here).
Pour back into your original potato pan and warm through.
Pour into warm bowls and serve as is, or with bread if you like.
We eat this ( without bread) on winter weekends for lunch, and it is fantastic and filling. I can knock it together in about 15 minutes and use only two pans. For a week night supper, I would serve it with some nice bread and a cheese board and maybe a bunch of grapes.