From the garden to the plate- this leek and potato soup is exactly that.
Today we went to the allotment with an aim- to harvest leeks and anything else necessary for the setting’s most beloved soup.
We also got some parsnips and carrots and had to add the rest from the pantry.
The soup is fairly simple. You’ll need
-oil or butter
-onion and garlic
-any other vegetable you like
-seasoning – salt, pepper, vegetable stock
First, you chop and fry off the onions and garlic, then add the chopped leeks and let them soften a little before adding water until it covers everything in the pan.
In the meantime, peel and cut the potatoes into small cubes and feel free to add any other vegetables you like. Today we added the fresh parsnips and carrots.
Let everything come to boil, season with salt and pepper then simmer until the vegetables are tender. Use the hand blender to turn it into a smooth cream. Add the creme fraiche and more seasoning if necessary, blend a little more and serve with french bread.
Ready to serve
And ready to enjoy
Do give it a try, it’s delicious and full of flavours.