leek & potato soup

I've lost count of the number of days we've been in almost total lockdown, somewhere between two and three weeks though. it hasn't been easy but at least we are still allowed out, masked and gloved, to shop for food and medicine and the supermarkets are doing their best to keep the shelves well stocked. This week, I was lucky enough to find Australian leeks and American potatoes at my local providore and that inspired me to make one of my favourite soups. You can serve it hot as Leek and Potato Soup or icy cold as vichyssoise. Either way, it's as comforting as a lullaby and easy peasy to make.

Ingredients

4 medium sized leeks

4 cloves garlic

1 kg potatoes

2 tbsp olive oil

7 cups vegetable or chicken stock

2 bay leaves

3 springs fresh thyme or 1 tsp dried thyme

sea salt and freshly ground black pepper to taste

100 ml fresh cream plus a little to drizzle over

sprig of your favourite herb: chopped chives are great but I only had coriander this time.

Method

Leeks hide a lot of grit so I find the best way to clean them is to cut off all the dark green parts and cut off the knobbly end of the white part. Slice in half vertically and rinse in a sink of cold water. Drain, then chop roughly.

Chop the garlic roughly too.

Peel your potatoes and cut into medium sized chunks.

In a large, heavy pot, heat the oil and add the chopped leeks and garlic. Stir frequently with a wooden spoon until veggies are soft.

Add your chopped potatoes and mix through so everything is coated in the oil.

Add your stock. (I prefer to make my own so I always have some chicken or veggie stock in the freezer, but you can also use a good quality ready-made one.)

Add your bay leaves, thyme, salt and pepper.

Bring to the boil, then reduce heat, semi-cover and simmer for about 15 minutes or until, the potatoes are cooked.

Let cool in the pot for about half an hour.

Remove the bay leaves and thyme sprigs if you are using fresh.

Using a blender, or liquidiser as some folks call it, blend the soup in two batches leaving the plug out of the top but with a tea towel loosely draped over it so as it allow any heat to escape.

Adjust the seasoning to your taste and stir in about 100ml cream.

Serve with a drizzle of fresh cream and a spring of something green like coriander, dill or chopped chives.