Garden fresh recipe: Leek and potato soup
Warm, fresh, hot, just the way to keep the cold at bay
The simplest things always come to those that wait and what better way to utilize those vegetables that you have hanging around from last week. (If not, the store will have them for sure). A relatively quick recipe to help keep the chill off your bones.
Leek and potato soup
1 cup butter
3 fresh leeks chopped
2 litres chicken broth
7 large potatoes peeled and diced Pinch of salt and pepper to taste. 2 cups whipping cream 1 tablespoon corn starch
Place a large pot on medium heat. Add the butter and leave to melt. Place the chopped leeks and salt and pepper in the pot and stir until clear and tender. Do not leave unattended typically about 10 minutes – you do not want them burn.
In a large bowl pour the broth and ad the corn starch mix thoroughly through, then add to the pot. Place the potatoes in the pot and bring boil. Pour in the cream and reduce the heat. Leave to simmer 30 minutes or until the potatoes and soft.
Pour into a serving bowl and, serve with croutons and a sprinkle of chives.
Ian Leatt is General Manager of Pegasus Publications Inc.