~~Leek and Potato Soup~~

Soup is one of my favourite things to eat during the winter, or any time at all actually. It is so easy to make, is very cheap, and fills me up. Not to mention it's very good for you. What more could you want? Soup lasts for a few days once made, or you can freeze it and just defrost is whenever you want, as it lasts for ages if frozen. I have to admit to being quite a snob when it comes to soup; I've been brought up on homemade soup, made with REAL chicken stock (none of that stock cube nonsense!) and nothing else will do. Woe betide anyone who even thinks about tinned soup around me...

When it comes to the stock, you are, of course free to use whatever sort you like. Personally, I never use anything but chicken stock (trust me, cubes DO taste different) but as I said, I've been spoilt, and many people can't taste the difference. I wouldn't use vegetable stock unless you are a vegetarian, as it doesn't have as much flavour. Bear in mind that if you are using homemade stock, you need to add more salt than if you are using cubes, as cubes are much more salty. I really do recommend that you use homemade chicken stock but this is a review about soup, and not about which stock is best, so I'll leave the matter here, and you can do what you want.

So onto the soup; this is my favourite soup recipe, and had been passed on from my Grandma, to my mum, and then to me, so it really is tried and tested. It's creamy and thick but not so thick you could stand a spoon in it, because there is little I hate more than overly thick soup. This recipe will make 4-6 bowls of soup, and it really is fabulous; it makes everything better!

Ingredients:

4 Large leeks, roughly chopped
1 medium onion, chopped small
2 medium potatoes, peeled and diced
2 oz (50g) butter
1 ½ pints (850ml) chicken/vegetable stock
10 fl oz (275ml) milk
Salt and freshly milled black pepper

To serve:

1 ½ tablespoons snipped fresh chives or chopped fresh parsley
2 tablespoons cream or crème fraiche

Method:

1. Prepare and wash the veg. Melt the butter in a small saucepan and add the veg. Season, the sweat the veg on a gentle heat with a lid on for about 15 minutes.
2. Add the stock and milk, bring to simmering point, cover and let the soup simmer gently for a further 20 minutes.
3. Blend the soup, and add seasoning to taste.
4. Serve with a swirl of cream and a sprinkle of parsley/chives.

I'm really hoping that people share my views on stock; let me know if you do!

Thanks for reading and enjoy the soup!