Monday 16 November 2009

Leek and potato soup

A comforting bowl of hot spiced veggies to hug you warm in the winter

- 2 onions, chopped
- 2 cloves garlic, minced
- 3 leeks
- 2 potatoes, peeled and diced
- 2 litres chicken stock
- 1 heaped teaspoon paprika
- 1 tablespoon flour

- Heat a knob of butter and a glug of olive oil in a large saucepan on a low-medium heat. Add the onions and garlic and allow them to sweat for 5 mins or so until soft and translucent.
- Add the flour to the onions and stir well. Cook on a low heat, stirring regularly for 1 - 2 mins to make sure the flour is cooked through.
- Add a splash of the hot chicken stock to the pan and stir well. Keep adding small quantities of stock and stirring until the mixture is thin and loose - then chuck the rest of the stock in all in one go.
- Cut down the centre of the leeks lengthways and wash the leeks thoroughly under the tap, fanning out the layers to make sure you get rid of any grit inside the leeks. Chop the leeks and add to the pot.
- Add in the paprika (you can use either sweet or spicy paprika; both will give the soup a lovely warm colour but the latter will make it hot, if you're into that sort of thing), and add the diced potatoes too.
- Simmer with the lid on for approx 20 minutes until the potatoes are tender. Serve with thick buttered slices of homemade brown bread.

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