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 as if that wasn’t enough I’m also sending it to Credit Crunch Munch and Helen & Michelle’s new Extra Veg event.
Aaaand Tasty and Inexpensive Feel Good Food at Kick at the Pantry Door, Four Seasons Food run by Louisa and Anneli
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).
I love this leek soup, so simple, delicious and best of all thrifty – everything you want at this time of year:-) Thank you for entering Credit Crunch Munch:-)
Thanks – yes leeks and potatoes, you can’t get thriftier than that!!
Looking lovely Sarah, and perfect for both CCM and Extra Veg! Loving your new font too!
Thanks – it’s called Impala Script but I can’t remember where we bought it.
Lovely styling. I really love this blog, Sarah, the heading and concept is very clever. We are big fans Leek and Potato soup, loving the croutons, too.
Thanks Ren – the rainbow colours and strapline were a real lightbulb moment. I only wish Maison Cupcake was so straightforward 🙁
Mmmmm I adore leek and potato soup, it’s supremely comforting on a bleak January day. I like to sprinkle a bit of grated parmesan on mine 🙂
That sounds perfect!
You really can’t beat a bowl of warming and comforting Leek and Potato Soup, it’s definitely one of my favourites and being that I quite often have a few stray leeks left from my veggie boxes gets made pretty often round here!. I used to always make a soup on Saturdays too, but this seems to have strayed to a mid-week dinner now. Thanks so much for linking up to January’s #FourSeasonsFood
Thanks – leeks are definitely a good British winter vegetable!
I love the sound of your Saturday morning and often make a soup on Friday to have for Saturday lunch. I have been making croutons as a snack for the kids as they are always looking for snacks and I like being able to use up old bread ends! Love your soup and agree that trimmed leeks are actually more economical. Thanks for entering One Ingredient too x
I should be more organised and do it on Friday!!
Good use of leftover bread as well as a delicious soup. I’ve got a whole, rock solid French stick which I was going to blitz into bread crumbs but will freeze as croutons instead.
Thank you Sally, I like to slice French stick into crostini too.