Ingredients

1 large onion, chopped (optional)

Plenty of FRESH garlic cloves*, coarsely chopped (essential)

1 large leek (or 2 smaller ones), chopped

4 large potatoes (skin on, washed), chopped

2 tablespoons of butter*

Decent tasting vegetable stock*

Sea or rock salt and cracked pepper

Ingredient notes:

• All quantities are approximates.
• If you can use fresh garlic rather than pre-crushed garlic, the flavour is rewarding!
• It doesn’t matter too much about how the vegetables are chopped as the soup will get blended smooth, though it will cook considerably quicker if the potatoes are chopped smaller.
• The butter is for sautéing but also for flavour and creamy consistency, so I tend to go for at least 2 tablespoons. If using vegetable oil or dairy free / vegan butter alternative, you will probably want to reduce that amount down to just enough sauté 
• Vegetable stock I use powdered Massel or Rapunzel Organic stock. Both of which have amazing flavour! Highly recommend. Otherwise, use whatever one you like.
• Freshly cracked pepper is much nicer than ground pepper, and I always prefer to use sea or rock salt than table salt!

Method

• In a large pot on medium heat, sauté onion (if using) in butter til translucent, adding garlic and leek towards the end. You only want to cook the garlic and leek briefly, a minute or less, while the onion should be cooked for at least 5-10 mins.
• Add chopped potato and mix altogether.
• Top with enough boiling water to cover all the vegetables.
• Add salt and stock to taste (refer to packet for dilution rates or do what I do, taste test!).
• Mix all together and bring to boil.
• Once boiling, reduce heat to medium-low, cover with lid and allow to simmer until potatoes are cooked through, stirring occasionally (this is usually around 20 mins or so, depending on how you cut your potatoes).
• Once cooked, blitz with stick blender until smooth, add more salt if needed and a generous amount of cracked pepper.
• If you want a thinner consistency, add more water. If you feel like it needs more butter, add more butter. Some people like to add cream too, I personally don’t think it needs it but you do you. Heck, you can even top with fried potato peels, bacon bits (I prefer these plant-based yummies from Off-Piste) and fresh herbs if you really wanted to…

There you go – simple, delicious Leek and Potato Soup… the BEST way to eat leeks. For extra indulgence, serve with the Southland classic- cheese rolls!!

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