Back to Basics: Potato & Leek Soup

Potato and Leek Soup | she cooks, she gardens

Following on from a previous post in which I lamented the difficulties I was having finding time to do the things I love, I have made  a concerted effort to make time to get back to basics. I am pleased to advise I have clean socks, the house is (was) tidy, the garden is getting there (so many soursobs!) and, most importantly, there is a pot of soup in the fridge ready to go for the working week. A simple, but lovely, potato & leek that will warm the insides on what looks to be another cold and dreary week in Adelaide.

Thank you to everyone who sent me emails, DM’s and left comments on my previous post by the way, it was tough to know whether to share that sort of mindset and so it was really heartening hearing how you appreciated finding something new to read, learning a little more about what makes me tick and also your kind words of support and appreciation. I know I’ve said it before but it continues to astound me the beauty that comes from this, our fair blogging community. I am meeting wonderful people the world over who say such kind things and I really feel like I am part of a community that looks after one another and takes the time to lend a hand when we can see someone struggling. I read a quote the other day which was something along the lines of ‘magazines have readers, bloggers have a community‘ and it is this that makes me glad I took the leap of faith I did and put pen to paper, or fingers to laptop keys, as it were.

In just a few short months I hope to get the chance to meet many of you at Eat.Drink.Blog. which, as you hopefully know by now, will be held here in my hometown. The ladies have been working hard to bring you the best of the best and I can assure you that this is going to be a cracker of a conference so keep your eyes peeled for the big announcement coming soon. In the meantime, here is a recipe for a really simple soup. There’s nothing to it, really. Vegies, stock, spices and milk (or cream if you’re so inclined), topped with some crunchy, fried scallions and served with some crusty toasted bread. This is what winter is all about I reckon, so soak it up and then scrape the bowl.

Back to Basics: Potato and Leek Soup
 
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A simple, vegetarian potato & leek soup for the cooler weather - vegan option, gluten-free.
Author:
Recipe type: Soup
Cuisine: Vegan
Serves: 3-4
Ingredients
  • 1 tspn cumin seeds
  • 1 tspn coriander seeds
  • 1 tspn black peppercorns
  • 1 tbspn rice bran oil
  • ½ brown onion
  • 2 cloves garlic, minced
  • 3 medium-large potatoes, peeled and cut into cubes
  • 2 large leeks, green tops removed and diced
  • 4 cups water
  • 1 vegetarian stock cube (or 4 cups good vegetarian stock)
  • 1 cup milk
  • salt & pepper to taste
  • fried scallions to garnish (*optional)
Method
  1. In a small pan dry roast the cumin, coriander and peppercorns until fragrant. Grind in the mortar and pestle.
  2. In a large, heavy-based pan heat oil over a medium-low heat.
  3. Add the onion and cook for 3-4 minutes until soft and translucent.
  4. Add the garlic, spices and cook until fragrant (2-3 minutes).
  5. Add the leek and coat well in the onion spice mix and cook until tender - about 3-4 minutes.
  6. Add a splash of water and gently scrape the bottom of the pan to remove any baked on spices, then add the remaining water/stock.
  7. Add the potatoes, pop the lid on the pan and bring to a rolling boil.
  8. Turn down the heat to a steady simmer, partially cover the pan and cook until the potatoes are soft (about 25 minutes).
  9. When the potatoes are cooked, drain the cooking liquid into a large bowl and return the potatoes to the pan. Don't throw away the cooking water!
  10. Add a pinch of salt, a splash of milk and ½ cup of the cooking water.
  11. Turn heat down to low.
  12. Using a stick blender, purée the vegetables adding more milk and stock as required until desired consistency is reached.
  13. Stir well and remove from the heat, check seasoning and adjust if necessary.
  14. Serve in a deep bowl with thick, crusty bread and garnish with fried shallots.

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