All of a sudden there seems to be a bit of a chill in the air- summer appears to have been and gone in a flash! I love this time of year because it means you get to snuggle up in soft jumpers and scarves and the air is lovely and fresh. It also means that we can start tucking in to hearty warm dishes again! Soup is always great comfort food, as well as being nice and healthy, so I decided to make a chunky leek and potato soup to celebrate the change in season.
To make enough to serve 4 people, you will need:
– 1 large onion
– 1 leek
– 1 clove of garlic
– 2 pints vegetable stock
– 100 ml single cream
– Few sprigs of rosemary
Start by chopping up the veg. Cube the onion and potato and slice the leek into thick circles.
Sweat off the onions in a deep pan in some olive oil for about 5 minutes, until soft and clear. Then add the leeks and leave to soften for another 3-5 minutes.
Next add the chopped potatoes and cover with the stock. Place the rosemary sprigs in the pan, cover with a lid and leave to simmer for about half an hour, until the potatoes are soft but not completely mushy.
I prefer soups to have a little bit of texture rather than being totally liquid, so I always choose to lightly mash with a potato masher, rather than place in a blender. Lightly crush the vegetables until you have got a nice chunky soup. Stir in the cream, season with salt and pepper and it’s good to go! Serve with a drizzle of olive oil on top and a hunk of soda bread on the side. I’ll be posting the soda bread recipe soon, so watch this space! We were lucky enough to just about catch the last of the summer sun and eat it in the garden. It’s so simple to make, and a perfect way to warm yourself from the inside as the cold starts to set in. Soups are so versatile, you can quite literally put anything in them! It’s such a good way of using up any left over vegetables you have got lying around in the fridge- I like to make a batch on a Sunday evening and take some for lunch each day in a thermos.