Eat the Season
mum's leek & potato soup
THE PERFECT AUTUMN RECIPE...
The British get a lot of stick for bland food and overuse of potatoes. OK, so we do use a lot of potatoes but let me tell you, good food is all about the context. On a cold welsh day after a long walk in the mountains, or braving the cold sea for a surf or coasteering session, there is nothing better than this nutritionally rich, bone-warming, traditional welsh leek & potato soup. Mum's is the best I've ever tasted, and luckily for you, she's letting me share her ridiculously easy recipe here.
5 medium - large potatoes, peeled
2 fresh leeks
Tablespoon of olive oil
Two large pinches of sea salt (preferably Halen Mon of course)
1.5 litres of stock - chicken is good, but vegetable stock works well too.
1. Peel the potatoes & chop the leeks - use all of the leek right to the top for more flavour and colour.
2. Throw it all in a soup pan with the stock, olive oil & salt, simmer for 25 - 30 minutes, topping up with more stock if required.
3. Blend to your preferred consistency and serve. A sprinkling of grated Caerphilly cheese and freshly ground black pepper goes very nicely.