After making my chicken & leek pie I had plenty of leek left over so I decided to use some of it up in this leek & potato soup.
The recipe was one that actually came with the instructions for my Russell Hobbs blender, and it looked so simple that I couldn’t resist giving it a go!
Ingredients (enough to serve 4)
- 150g leeks, trimmed
- 150g potatoes, peeled
- 2 vegetable or chicken stock cubes (I chose vegetable)
- 800ml water
- salt and pepper to taste
First, pop the leek and potato into the blender for a few seconds, until they are ‘lumpy, not mushy’. I might have overdone mine a bit but it didn’t seem to impact on the finished product!
Transfer them to a pan and add the water and stock cubes.
Bring it to the boil, stirring as you do so. Reduce the heat, cover, and let it simmer for 20 minutes.
Leave to cool for 30 minutes. (This was the perfect opportunity for me to fit in one of Davina McCall’s 30 Minute Workouts – Cardio Box anyone?)
Pop it back in the blender at a high speed until it is smooth and silky.
Return to the pan and heat to serving temperature, but don’t let it boil!
Although it does end up taking quite a long time, the steps to this recipe are really simple – perfect for a cooking novice like me! I served up a portion with some crusty bread for dipping and it was delicious! I’ve saved some to the side in the hope that it will be OK for a second serving tomorrow!
What are your favourite soup recipes for a warm winter lunch? Have you ever tried a blender recipe for soup before?