Leek & Potato Soup

This recipe is a staple and one that you will often see on the menu in cafes and restaurants. From the nourishing traditions mentality, I now see soups as a vehicle for goodness so it can make the most of what you have, you can hide lots of “extras” in it for fussy kids, the possibilities are endless! Leeks are in season in March – a winter hardy veg they are underrated for their immune-supportive properties. They withstand tough weather conditions so their robustness is a clue to how important they can be in our diet. We do of course recommend organic where you can! There are many versions of this recipe. Of course, you can substitute ingredients as you wish. This is how I make it…
 

• 3-4 leeks: washed and chopped
• 2-3 potatoes, peeled and chopped into even pieces
• 1 onion – peeled and diced
• 1-2 garlic cloves peeled and chopped finely
• A large knob of butter
• Chicken stock (turkey stock works really well!)
• Fresh cream from raw milk
• Sea salt and cracked black pepper

 
Saute the veg in the butter for a few minutes in the saucepan over medium heat. Stir to prevent leek burning which it can easily. Add the stock and bring up the heat. When it comes to the boil reduce the heat to a simmer and cook for about 15 – 20 mins. Blend until smooth and add cream salt and pepper to taste. Sourdough croutons, bacon bits, peanut rayu, and chopped herbs can add different dimensions of deliciousness to this staple…! Enjoy!
 
Anne Maher