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The use of potatoes in soups makes them really quite creamy without the loading with so much fat. Of course if you are feeling indulgent or trying to impress someone by all means use cream or crème fraîche, just remember the old saying of “A moment on the lips is a lifetime on the hips!”. It really doesn’t get much easier than this.
2 medium potatoes chopped
2 to 3 medium leeks sliced
1 medium onion sliced
1 medium carrot chopped
2 sticks of celery chopped
2 cloves of garlic crushed
1 stockpot or stock cube, chicken or veg
Approx 1 litre of boiling water
few sprigs of fresh thyme
salt (to taste)
freshly ground black pepper
Lightly fry the leeks, onion, carrot and garlic before adding the potatoes and thyme leaves. Make stock and pour on hot liquid and leave to cook gently until all vegetables are nicely softened.
Blend to a smooth purée with a stick blender, liquidiser or food processor. Season to taste with salt and black pepper as required.
Alternatively place all the ingredients into a soup maker and select the smooth option.
This could be served with croutons, crispy pancetta, crusty bread or just on its own.