With the onset of cooler months, I couldn’t help but think of food that oozes warmth and comfort. Here is my take on a humble soup.
POTATO AND LEEK SOUP
2 Leeks, pale section only, thinly sliced
2 cloves garlic
1kg potatoes, cut into 2 cm cubes
1.5L vegetable stock
pinch of salt
2 tbsp chives, finely chopped
3 slices day old bread
Heat 1 tbsp oil in a large saucepan over medium heat.
Add leek and garlic and cook, stirring for 5 minutes or until leek softens
Add stock and water and bring to the boil.
Add potato and reduce heat to medium. Gently boil for 20 minutes.
Remove from heat and set aside for 10 minutes to cool
Transfer potato mixture into the jug of a blender and blend until smooth. Do this in batches.
Transfer to a clean saucepan.
Place soup over medium heat. Add cream and stir to combine.
Season with salt to taste.
For croutons, take some day old bread and cut into cubes.
Heat oven to 180C.
Place bread in a roasting pan. Toast in preheated oven, shaking pan occasionally for approx 10 minutes or until golden brown and crispy.
Remove from oven and set aside.
Serve soup with chives and croutons.