Potato and leek soup is the perfect meal for a cold winter night, and the added dash of chilli will warm your bones. It’s also vegetarian (if you use vegetable stock), healthy, and surprisingly filling (just ask Mario, who complained the other night that he could never become full from soup). If you want to mix it up, omit the chilli powder and serve instead with cream and sliced chives, with perhaps a sprinkle of bacon pieces over the top. Pair it with some crusty, warm bread, and you have the perfect meal.
Tam’s Spicy Potato and Leek Soup
Prep and cooking time: 1 hour; Serves 4.
- 1 tbs olive oil
- 1 brown onion, chopped roughly
- 3 cloves garlic, chopped roughly
- 2 large leeks, pale sections only, sliced roughly.
- 5 large potatoes, washed, peeled and cubed (I don’t stick with a particular variety, but look for ones that are “creamy” and “good for mashing”)
- 1 litre vegetable or chicken stock (I tend to use chicken, to add a bit more flavour)
- 250 ml water
- Thyme, cummin, chilli powder or flakes, to serve
- Heat olive oil in a large pot. Add garlic and onion, cook without browning until onion is soft and slightly translucent.
- Add potato and leek, cooking for 10 minutes or until leek softens.
- Add stock, water and seasoning, bring to the boil. Boil for about 3o minutes or until potato is soft.
- Allow soup to cook for 5 minutes before transferring to a blender (it’s usually easier to do this in two lots than all at once).
- Blend soup until smooth, transfer to a large container or serve straight away.
Tip: If you have bread that is past its best, or isn’t as crusty as you would like, transfer to a hot oven for 10 minutes, then serve warm with fresh butter.
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