Potato & Leek Surprise

This morning I am mostly recovering from Jane’s birthday. We wandered down into town last night with some friends to Pincho’s, a local Spanish Tapas bar and restaurant. After a very good meal, some great conversation and a lot of drinks we went home and danced into the wee small hours.

While I was preparing Jamie Oliver’s 5 hour Lamb for Jane’s Birthday Sunday Dinner at 4pm this afternoon, I worked on making a soup for the light evening meal (if we have one!). Searching all of the vegetables we have in the fridge I happened on some Potato’s, Leeks & Onions. Hence the Surprise! I was intending to make a spicy tomato soup.

This soup I have found is a great comforter after a night out.

Serves: 4

Approximate Calories: 931 (233 calories per serving) 

Ingredients

  • 2 tbsp of rapeseed oil
  • 1 medium onion, chopped
  • 2 carrots chopped
  • 3 or 4 sticks of celery chopped
  • 4 medium leeks chopped (optional, I remove the green leaves)
  • 4 medium potatoes, chopped
  • 1 tbsp butter
  • 2 chicken stockpots (any will do)
  • 2 garlic cloves, peeled and chopped)
  • Salt and Pepper to taste
  • Add hot water to (level 1 in the soupmaker the higher one) or 1 litre in the pan

Method

  • Put all ingredients in the soup maker and set to chunky.
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so, then blend when done until chunky.
  • For a thinner soup add more water, for a thicker soup add less water.
  • Optional: Serve with crusty bread or some yogurt, crème fraiche or cream for a creamier taste.

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