So, I hear it’s a bit cold in North America at the moment. And a bit rainy in the UK. I wouldn’t have a clue, I’m enjoying the sunshine and summer in Australia! Actually, it has been a little cold and overcast here the last two days! We’re down at around 21ºC/70ºF here in Sydney today – a little bit unpleasant compared to the 30ºC/86ºF we reached over the weekend.
My favourite thing to make when the temperature drops (whether it be to the lows reached during a Sydney summer or the Arctic temperatures in a Northern Hemisphere winter) is soup. I love soup. It’s hot and hearty and warms you up from the inside out and just makes you feel all warm and fuzzy inside. It’s a great comfort food and often times, you get enough leftovers from it to last you a fair few meals (which is especially handy when you’re not allowed outside because your skin might literally, actually freeze! How scary is that?).
You may have noticed a trend in the soup recipes I post – they’re all meat free (except for the bacon in my Creamy Cheesy Baked Potato Soup, but that doesn’t cause me issues like other meats in soup do!). The reason behind this is not because I’m secretly trying to encourage everyone to become a vegetarian one recipe at a time (I’m not even close to ever wanting to becoming one), but because I very strongly dislike chunks of meat in my soup. I think it stems from having eaten mostly canned soup all my life. They always seem to contain the gristliest chunks of meat that could have come from any part of the animal, or any animal for that matter, and no matter how many times you chew each chunk, there’s no way your poor teeth will ever feel like they’ve tackled the beast. So today’s recipe is, once again, a nice, vegetarian option – Potato & Leek Soup.
Make sure you use a decent-sized potato or several smaller ones to ensure that the soup is extra thick. The creaminess comes from adding a good dose of cream. Duh, right?! I don’t want no watery soup in my bowl, that’s for sure! There are also two ingredients tacked onto the end of the list below that you’ll see in a lot of recipes and may assume are just generic additions to the recipe that you can take or leave as you please – salt and pepper. This is not the time to ignore these two important ingredients, the fate of the world is at stake here. No, but really, because there aren’t any herbs or spices added to this soup, you need to make sure it’s well-seasoned to give it that little bit more flavour that it needs. Heed my advice about the salt and pepper, or add some different herbs and spices into the mix somewhere during step 2 or your soup will taste a bit bland and you’ll probably blame me. But I’ve warned you now, so quit yo jibber-jabber! Then enjoy this soup in all of its soupy glory and goodness.
Potato & Leek Soup
Prep Time: 20 minutes
Cooking Time: 25 minutes
1 tbsp vegetable oil
1 onion, sliced
500g potatoes, peeled and diced
1 leek, sliced
5 cups (1.25L) vegetable stock
⅔ (125mL) cup double cream
Salt, to season
Ground pepper, to season
- Heat oil in a large, two-handled saucepan over medium-high heat. Add onion, potatoes and leek and cook, stirring, for about 5 minutes, until onion and leek has softened.
- Add vegetable stock, season with salt and pepper and bring to boil. Lower heat, and simmer for about 15 minutes, until potatoes are tender.
- Allow to cool slightly, then in batches, use a blender to blend until smooth.
- If serving immediately, return to saucepan and stir in cream. Heat over low heat for about 5 minutes, until heated through and serve. If storing immediately, ladle soup into freezer safe containers or ziploc bags and freeze. Soup can be frozen for up to 6 months.