Not only is this soup tasty and comforting, it is also fantastic on the pocket. I like to keep it as natural as possible, which is why I only use a masher to blend my soup. If, however, you like it smoother then by all means go right ahead.
Serves 4
Ingredients
50g butter
3 fat, firm leeks, sliced thinly and washed well
3 medium floury potatoes, peeled and chopped
Sprig fresh thyme or 1 fresh bay leaf
700ml hot chicken or vegetable stock
50ml cream to serve (optional)
Method
For the soup, heat the butter in a medium pot over a moderate heat, add the sliced leeks and herbs and cook without colouring for three to four minutes. Add the chopped potatoes and stir to coat in the butter and leek mixture. Put the lid on the pot and cook for a further 5min so that all the flavours start to sweat out of the ingredients. This will help improve the overall flavour of the soup.
Add the hot stock. Bring the mixture to the boil, then reduce the heat and simmer for 15min, or until the vegetables are tender. Adjust the seasoning and carefully mash with a potato masher to break down any large lumps of potatoes and to help amalgamate the ingredients into a chunky, rustic soup.
Serve in warm bowls with a swirl of cream and a crack of pepper.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
