We were caught in the downpour and I was in the mood for some warm, comfort food. Rummaging the bottom shelf of my fridge, I was glad to find these:
So I made good, old-fashioned leek-and-potato soup:
3 cups of leeks, sliced
3 cups of potatoes, cubed
6 cloves garlic (if you can be bothered, roast them)
1 sprig parsley
1/2 cup cream
6 cups light vegetable or chicken broth
Butter
Salt and freshly ground black pepper.
Saute the garlic, leeks and potatoes in butter for a minute or two. Add the stock. Bring to boil and then simmer for 30 minutes. Add cream and blend until smooth. Season to taste.
Serve garnished with chopped parsley, croutons and creme fraiche. It’s so easy and fast to cook, and so wonderfully satisfying!
Believe it or not, this also tastes good cold!
NOTE:
I made the broth from leftover veggies:
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