Perfect for those cold winter nights that are drawing in all of a sudden!
I love this soup and my inspiration for first cooking it, came from my mam. She makes it different to me and if I remember rightly she uses milk in hers. It’s much better for you on the health side of things but I like to use cream and give it that extra kick of love hehe.
- 1 large baking potato
- 3-4 leeks using the white or tender green bits only and cutting about a cm thick.
- 600ml chicken stock (600ml hot water and 2 chicken stock cubes)
- Half a carton of double cream
- 1 crushed garlic clove
- Salt & pepper (mine – freshly cracked)
- 50g butter
- Splash of olive oil
Start by melting your butter and olive oil together in a deep pan, I add olive oil to my butter to stop it burning, now add in your leeks, cover and simmer for around 8 mins for the leeks to soften.
Peel and cube your potato around 2inches thick, boil the kettle and pour out 600ml into a jug and add two chicken stock cubes and stir until it’s dissolved.
Once your leeks have softened nicely, add the cubed potato and cover with the chicken stock so all the veg is covered, no crush in the garlic clove and add cracked salt and black pepper and gently mix. Partially cover and simmer until the potatoes are soft.
Now they are soft, mix gently and pour in half a carton of double cream and again mix gently. Cover and let this simmer for a further 10 mins.
It’s ready!!!! Grab some fresh crusty bread and ladle out a bowl of soup and your ready to eat a beautiful warming wintery meal.