The recipe is my mum's recipe which I've grown up with, and I believe there is some inextricable link between a mother's cooking and comfort food. The thick, creamy soup never fails to warm and comfort me and always has me asking for seconds! If you're not keen on the cream content by all means decrease or omit the cream, but it's just not quite the same without it.
Potato and Leek Soup (Serves 4)
4 large potatoes, washed, peeled and chopped into rough 3cm cubes
2 leeks (white part only), washed and sliced
1 tbsp olive oil
500mL chicken stock
500mL water
300mL cream
salt and pepper
1. Heat olive oil in a large pot on medium heat. Add leeks and cook until soft. Add potatoes, stock and water to pot and bring to the boil. Reduce heat and cook, uncovered, until potatoes are soft.
Potatoes and leeks in the pot with chicken stock and water2. Add cream and salt and pepper to taste. Stir to combine and leave on the stove for a further 2 minutes. Remove from heat.
After adding the cream
YUM! As I'm reading this, it's cold and raining outside. I soo need a bowl of your soup. It'll be a good idea for me to make a big batch and store it in the freezer for cold days like this. Btw I love cream in soup, so I definitely will not be reducing my cream content.
ReplyDeleteHi Linda - Making a big batch for the freezer sounds like a great idea, although whenever my mum makes it there's never enough left for the freezer =P
ReplyDeleteI love mum's recipes! Thanks for sharing yours and agreed round about now there'd be nothing more well received than a bowl of this!
ReplyDeleteHi Lorraine - You're welcome =) Such a coincidence that the day I decide to post about soup, the weather decides to be cold and rainy!
ReplyDelete