This soup is delicious, nutritious and is ready in no time. Eaten as a main mail with crusty sourdough bread and lashings of butter or for lunch the next day. And don’t forget to top it with bacon, fresh herbs or oxidant packed watercress. Another tried and tested recipe by our local families. Serves 6.
3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic caused
500g Hawkes Boneo potatoes, peeled and roughly chopped into 2.5cm pieces
7 cups chicken or vegetable stock
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup cream (optional)
Fresh parsley or local watercress, for serving
GUIDE / INSTRUCTIONS
Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so that they don’t brown.
Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
Fish out the thyme sprig and bay leaves, then purée the soup until smooth. If you want to freeze a portion or two, omit adding the cream. Otherwise add the cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. Garnish with fresh herbs if desired.
Have a super week ahead and enjoy eating well and staying healthy!