Hope your weekend is going well and you are enjoying good food and company of your loved ones. I have the simplest recipe to share with you today, and a staple at most homes, I'm sure. I don't think there are many foods that I find as comforting as soups and potato and leek soup has always been a big favourite of mine. There are no tricks in this recipe, but just a marriage of pure flavours and season's produce. Hope you enjoy!
Potato and Leek Soup
1 tablespoon olive oil
1 brown onion, finely chopped
2 tablespoons finely chopped fresh rosemary
1 teaspoon dried thyme
1 big leek, finely chopped
5-6 medium sized potatoes, peeled and chopped
2 tablespoons nutritional yeast
water or vegetables stock
pinch of good quality salt
freshly ground black pepper
1. Heat the oil in a large pot and add the onions and leeks. Sauté for a few minutes, then add the herbs, potatoes and enough water or vegetable stock to cover all the vegetables.
2. Bring the mixture to boil, then leave to simmer for 30-40 minutes or until the vegetables are really tender. Finally add nutritional yeast and season the soup with a pinch of salt and pepper. Puree the soup in a blender until creamy. Serve with sourdough croutons pan-fried in olive oil until golden brown.