January 20, 2013 by Bloke In A Kitchen
Winter has finally arrived, snow is slowly falling, and so it’s time to make some tasty, warm, comforting soup. And making soup yourself is so much nicer and more satisfying than the shop bought varieties. (Though I do have a love for Heinz Tomato Soup which goes back to childhood). Like most soups, this recipe is pretty straight forward, and makes enough for several hungry people. It’s ideal to make in big batches and freeze too, so that you’ve always got some easily to hand.
25g / 1oz salted butter
1 tablespoon of olive oil
2 medium leeks, cleaned and thinly sliced
1 large onion
4 or 5 cloves of garlic, finely chopped
350g/12oz potatoes (about 3 large potatoes), peeled and cut into small cubes.
2 pints vegetable stock (I used 3 Oxo cubes for this amount)
Sea salt and freshly ground black pepper
2 teaspoons of dried oregano (you could use any herb you like, fresh chives, parsely or mace are often used in this soup)
To serve; double cream
Gently melt the butter in a large pan, and add the olive oil. Add the leeks, onions, and garlic, and cover with a lid. Cook gently (sweating down, rather than browning them off) for 6 or 7 minutes until they soften.
Now add the cubed potatoes, and cook for a further couple of minutes.
Add the vegetable stock,oregano, and slowly bring the soup to the boil. Season well with good sea salt and black pepper, and simmer for 20-30 minutes until the vegetables are tender.
Allow to cool and rest for 10 minutes. Whizz with a hand blender or in a blender until smooth.
Serve warm/hot with a small dollop of double cream, and some good fresh bread.