Nothing says Winter more than a nice warm bowl of Soup, It got me thinking that over Winter I tend …(Like many households)to make soups.So over the course of the next few weeks I’m going to introduce you to my take on my family’s favourite soups with the Soup Series.
I first ate this soup way back when I was just a kid.We were on holiday in Germany visiting my aunt and uncle, I was a terrible fussy eater and so my awesome aunt usually had potato and leek soup as a starter knowing how much I liked it when I 1st tasted it, that way I could get away with not eating the main course or very little of it if I so chose to do so.
Its an absolute firm favourite in our household.
What you going to need (Ingredients)
- Leeks (200g)
- Potatoes – about 3-4 medium size potatoes peeled and cut into same size pieces (for even cooking)
- One Chopped Onion
- 2-3 tsp of crushed garlic
- 1 Litre of Organic Vegetable Stock ( I love the Woolies one)
- 250 ml Pouring Cream
- Butter – about 20ml when melted
- Bacon pieces – optional
- salt and pepper to season
Melt the butter and fry the leeks,onion and garlic until soft.Add the potatoes and the vegetable stock.Allow to cook on medium heat for about 40 minutes stirring every now and again.Fry the bacon in the meantime and drain on a paper towel.When the potatoes are nice and soft remove from heat and liquidize.At this stage decide if you want ot add a little water depending on how thick or watery you like your soup , its also at this stage you can add your cream and then season to take.
Serve with the bacon bits on top.