Congratulations my friends, we have unofficially descended into Dunedin’s bone-chilling winter. As I struggle to come to terms with this reality, I have been comforting my soul with this Potato and Leek Soup. This recipe is perfect for those chilly days, and it won’t break the bank either. If you serve it with bread (which is essential), then this recipe is a double carbohydrate meal, which is a big tick. No, it isn’t particularly creative, or vibrant, or exciting. But it is warm, it is beige, and it is delicious.
Potato and Leek Soup
(Serves 4)
A splash of olive oil
1 white onion, peeled and diced
1 1/2 Tbsp minced garlic
1 leek, washed and finely chopped
3 Tbsp dried herbs (I like thyme. If you have fresh herbs use those!)
4 medium sized potatoes, peeled and diced into small cubes
6 cups vegetable stock (I dissolve 6 OXO veggie stock cubes in 6 cups of boiling water)
Salt and pepper
Warm baked bread, to serve (see below)
1. In a large pot over medium heat, add a splash of oil, onion, garlic, a pinch of salt and pepper, and fry until softened.
2. Add the leek and dried herbs. Stir, cover with a lid and reduce the heat to low. Cook with the lid on for 5 minutes, stirring occasionally. After 5 minutes take the lid off and continue to cook the leeks for 5 minutes.
3. Pour in the stock and add the diced potatoes. Stir, bring up to a boil, cover and simmer for 15 minutes or until the potatoes are very soft.
4. You can leave this as is, or mash it roughly with a masher, or blend it until it is completely smooth (which is what I like to do).
5. Taste and season with salt and pepper if needed.
6. Serve with bread.
Warm baked bread
Generously drizzle the loaf of bread with oil, and use your hands to rub the oil all over the loaf. Season all sides with salt. Wrap in baking paper like a present. You want the whole loaf to be covered in baking paper. Bake until crispy on the outside and soft and warm on the inside. How long depends on your bread, but I find it normally takes around 15 minutes at 180 degrees Celsius.