Leeks and potatoes.
Two cheap vegetables that are a bit boring separately but
when they are put together, magic happens.
I regret not making this earlier, at the peak of the leek
season. They are slowly becoming more expensive and smaller,
although you can always rely on the uni fruit and vege market
to have nice large ones there for a reasonable price.
One of the guys who works there (Fruit boy, I fondly call
him) gave me a very odd look when I saw some leeks and got
more excited about them than is acceptable. Let's be honest
here: I only went to buy that leek so I could talk to him
There's a photo on the right of the potatoes next to the
leeks. The potatoes look really small. But they were like the
size of my face! That is how huge my leeks were.
As soon as I got home with the leeks I had to call my mum and
be like "uuuh, how do I make leek and potato soup?".
I was referred to the timeless wisdom of Delia Smith.
Who is Delia Smith you ask? Wikipedia will tell you. I was
most horrified when my flatmate's mum didn't know who she
was. The worst bit is that her mum is English. I just shook
my head in disbelief.
I added a couple of things, like the onion and garlic and
reduced the number of leeks and potatoes (I didn't have four
leeks or four potatoes). I also reduced the butter content.
Yes, I know things taste better with butter but I just
compensated with a bit of extra salt.
I made a huge soup pot of this then portioned
most of it away into small containers and froze it, all in
preparation for the looming exam period.
Just a note about slicing leeks before we start. Chop the
very end-root part of the leek off and chop the leafy section
of the leek off too. Slice the leek stem in half, lengthways.
Then rinse the exposed leek in cold water to get rid of any
Make parallel slices lengthways down the half-stem, sort of
like you would cut carrot sticks. Then dice the leek by
slicing perpendicular to the direction of the stem (i.e.,
perpendicular to the previous slices).
Leek and potato soup
(Adapted from Delia Smith's recipe)
Makes 8 portions
3 large leeks, well-washed and sliced
3 large potatoes
850ml chicken stock (or vege stock)
275ml milk (whole or trim, either works)
1 onion, diced
3 cloves garlic, crushed
salt and pepper to taste
Place a large stockpot on a medium heat.
Sauté the onions and garlic in the butter until translucent.
Add the sliced and diced leek and diced potato, stir to coat
in the butter. Pop the lid of the stockpot on and let the
leeks sweat for 15 minutes on a low heat. This is to soften
and cook them.
Add the stock and milk and bring the soup to a simmer. Cook
for about another half an hour or until the potatoes are soft
and cooked all the way through. Make sure it doesn't boil.
Either use a hand-held whizz stick or patiently use a blender
to puree the soup into a smooth consistency.
If using a blender, return the soup to the stockpot to reheat
We served ours with a dollop of sour cream and a good grind
of black pepper.
Remember to let the soup completely cool down before placing
it in the fridge or freezer or you risk raising the
temperature of everything inside. Try turning your sink into
a cold-water bath. After all, the heat transfer rate of water
is much higher than air.
So if you haven't already tried a good warming and filling
leek and potato soup, give this one a go. It's so easy.