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Potato & leek soup

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Ingredients:

  • Dash of olive oil
  • 2 large leeks which have been washed and finely sliced
  • 1 kg of peeled Maris piper potatoes
  • 4 white onions peeled and finely chopped
  • 4 garlic cloves peeled and finely chopped
  • 1 litre of vegetable stock
  • 500 ml of cold water
  • 2 sticks of celery washed and finely sliced
  1. To begin in a heavy based saucepan add a good glug of olive oil, then add your onions and celery and cook out till soft and tender add a little pinch of sea salt to begin the base seasoning of your soup.
  2. Whilst your base cooks down dice your potatoes, place these into some cold water as this stops the potatoes from turning brown and oxidising.
  3. Next add your garlic along with 1 litre of vegetable stock as you want to deglaze the bottom of the pan as this removes any cooked on goodness.
  4. By reducing the stock you help to amplify the flavour, then add your potatoes along with your sliced leeks and allow to poach till the potato’s are la dente.
  5. Add 500 ml of cold water, allow the natural starch which is found in the potatoes to gently thicken the soup.
    You want to keep your soup lumpy, as this is a rustic style leek and potato soup.
  6. To finish off your soup add a good pinch of black pepper and sea salt.

    If you are not eating the soup immediately allow to cool and decant into freezer safe containers or keep in the fridge for a beautiful lunch of healthy dinner.

    To finish off enjoy with a few slices of artisan Gourmet Gent sourdough covered in butter.