There is something very comforting about a big pot of fragrant soup bubbling away on the stove. Leek and Potato soup is one of my all time favourites, it ticks all the boxes. It is warm, comforting, packed full of veggies and goodness and it is easy on the budget.
There are lots of recipes out there tried and true for this traditional favourite. This is mine it is creamy, satisfying and full of flavour…. just the way it should be.
Perfect Potato and Leek Soup Recipe
1-2 large leeks, thinly sliced
8 small potatoes, cut into small pieces
1 brown onion, diced
2 large stalks of celery, thinly sliced
3 cloves of garlic, crushed
4 sprigs of fresh thyme
2 bay leaves
2 handfuls of baby spinach
2 cups of vegetable stock
1 375ml can of unsweetend evaporated milk (can be substituted for cream if you prefer or left out entirely for a dairy free option)
In a strong cast iron pan/casserole dish add coconut oil, celery, onion and garlic. Cook on a high heat until the onion and celery soften. Add finely sliced leek and stir over a medium heat for 5 minutes or until leek begins to soften and wilt. Take the pan off the heat and add potatoes, stock, bay leaves, spinach and thyme. I tie my thyme in a bunch for the pure reason it makes it easier to remove at the end… you can do what you like with yours! Season generously with freshly ground salt and pepper.
Pop the lid on your put and cook slowly over a medium heat for an hour or so or until all vegetables soften to the point of falling apart.
Take off heat and remove thyme and bay leaves from the pot. Blend with a hand blender until smooth. Taste and season with salt and pepper accordingly.
Stir through condensed milk and return to the heat to heat the soup through.
Serve hot with crusty bread, croutons, fresh herbs (I used thyme and flat leaf parsley), a handful of grated cheese and freshly ground pepper. Super cheap, super easy and a warm soul food that your whole family will love.
What is your favourite winter warmer?