Quick and easy Recipe

This is a recipe given by an old friend that has long drifted apart. Perfect for the cold weather and when you’re under the weather. It is a less simple recipe for this particular soup recipe, but it’s worth your time and effort! A perfect recipe to try over a relaxing weekend.

Ingredients:

• 5 to 6 Dutch cream potatoes (chopped into cubes)
• 3 cloves of garlic (keep the garlic skin)
• Half onion (keep the onion skin)
• Half shallot (keep the skin)
• 1 Leak (chopped)
• 1 carrot (diced)
• 1 celery stick (diced)
• Thyme leaves

Instructions:

How to prepare your vegetable stock:

• Medium high heat with some cooking oil in your pot and add onion skin, garlic skin, shallot skin, some chopped carrots, some chopped celery, and some thyme leaves.
• Cook until it’s fragrant before adding water to boil whilst adding salt and pepper to taste.
• Reduce the heat to low and continue to boil the stock up between 30 minutes to 40 minutes.

How to cook the potato leak soup:

• Chopped the potatoes into cubes the wash them with salt and a squeeze of fresh lemon (this takes out the starchiness)
• Medium high heat with some cooking oil in the pot, add onion, garlic, shallot and leak.
• Once all ingredients are slightly soft, add in your chopped potatoes and thyme leaves. Cook the potatoes up to 7 minutes before adding your vegetable stock to the pot.
• Bring it to boil before reducing the heat to low and let your potatoes boil for the next 45 minutes.
• Add salt and pepper to taste.
• Pour your potato soup into a blender when it’s done – blend it till its creamy smooth!

Feel free to add parsley as garnish and enjoy your potato leak soup!