Today I have made leek and potato soup. It is winter here in Australia and although we live in a relatively mild climate there is something appealing about a pot of homemade soup on a damp, grey day.
There are plenty of recipes on the internet for leek and potato soup but this is my version.
LEEK & POTATO SOUP
1 medium/large leek
3 medium/large potatoes
1 tablespoon oil
1 tablespoon vegetable stock powder
1 teaspoon dried celery leaves
1 teaspoon rosemary salt
1/2 teaspoon cracked black pepper
1.5 litres water
Wash and thinly slice the leek. Heat oil in a large pot and saute the leek. Stir constantly to avoid it browning. When the leek is soft, add 1 litre of water and the stock powder and other seasonings. Simmer gently.
Meanwhile, peel and dice the potato. Microwave until tender. Reserve about 1/3 of the potato cubes and add the rest to the soup and continue simmering for about 20 minutes. Remove from heat and blend until smooth. I use a handheld blender for this. Roughly mash the remaining potato and stir into the soup. Add more water to create desired consistency. Check and adjust seasoning as required.
Be extremely careful when blending hot soup.
You may choose more, less or different seasoning to what I have used.
I make the rosemary salt by stripping the leaves from the stems, dehydrating them and then grinding to a powder which I mix 50/50 with a good quality salt.
The end result.