We like our little family rituals and soup on Saturday is one of them. I like nothing more than sending Nick and Ted off to the playground to practise bike riding, have the house to myself for a bit and knock together some homemade soup using up bits and pieces left in the fridge – before the inevitable weekly shop.
This particular week we were having leek and potato soup.
I bought these leeks seemingly cheaply since they were so huge but frustratingly once you’ve trimmed them and got rid of dirty bits, honestly I might have been better off buying the trimmed ones in the first place.
Boiling the potatoes.
I seem to have missed out photographing the step where I fried the leeks in olive oil so imagine these are cooked leeks going in here – a blend of cooked leek, cooked potato, a little cream and topped up with vegetable stock.
Blended until smooth – or left with “bits” if you like that – my six year old and husband both tend to complain.
A final touch – some home made croutons cut from leftover bread. Toasted on a low heat in scant coating of olive oil.
Leek and potato soup
This leek and potato soup is my entry to January’s No Croutons Required hosted by Jac and Lisa. There is no theme this month to encourage lots of lovely entries. I’m also sending this to Ren’s Simple and in Season which has returned after a hiatus!
And last but not least, the healthly themed One Ingredient run by my friends Laura and Nazima and Shop Local at Elizabeth’s Diary (these were organic farmers’ market leeks and reduced fat cream no less).