sunday soup (potato and leek)

kneats:

I can’t wait for summer and watermelon eating in the sunshine. In the meantime, warm your cockles with some velvety soupy goodness.

YOU WILL NEED

• 1 leek, halved lengthwise and finely chopped
• 2 cloves garlic, finely chopped
• 5 medium potatoes, peeled and chopped into medium pieces
• 2 chicken stock cubes (i use massel, as they’re not actually made from a chicken and make delicious results)
• sour cream
• herb of your choice

In a big saucepan, sauté leek and garlic with a knob of butter over low heat until soft and almost transparent. Add potatoes and fill the pot with water to about two inches over the potatoes (I used a combo of desiree and kipfler potatoes, but whatever you have around will suffice), and add one stock cube. Pop the lid over the pot, and leave to simmer for about 25 minutes. Poke at the potatoes a little- they should fall apart. If they don’t, leave to simmer a little longer. Once potatoes are done, sample the broth. If it is a little flavourless, add another stock cube and stir through. Blend soup til smooth (bamixes or stick blenders are handy for this), and ladle into bowls. Dollop a spoonful of sour cream on top, and snip some herbs in a suitably artistic manner. Dill is my favourite, but parsley or chervil would be pretty neat too.

Apart from the stock cubes, this sounds great (I refuse to use anything but real stock in recipes, the thought of all those artificial flavourings distresses me)

1. kneats reblogged this from tartsy and added:

   I totally get where you’re coming from on this, but i don’t eat chicken and i find vegetable stock often doesn’t...

2. tartsy reblogged this from kneats and added:

   stock cubes, this sounds great...refuse to use anything

3. kneats posted this