Holly's Fav Leek & Potato Soup

Holly's Favorite Leek & Potato Soup! I have added and played with this recipe for ages now and feel that it now ticks all the boxes. The potatoes are sweet and so are the onions and leeks, but this is balanced with the depth of ginger and garlic. A subtle heat from the smoked Paprika and chilli is completed by the freshness of the Corriander. 

Serves 4

INGREDIENTS:

New Potatoes (Medium bag)

4 Large Leeks

2 Large Onions (finely chopped)

2 cloves of fresh garlic (finely chopped)

Fresh Ginger around £1 coin size (grated)

Handful of fresh Coriander (finely chopped)

Green Chilli (thumb nail size)

Sea Salt

Ground Pepper

Vegetable bouillon

2 pints of boiling water

Extra Virgin Olive Oil

1 tsp of smoked Paprika

WHAT TO DO:

Boil the 2 pints of water and add enough veg bouillon for 2 pints of water. Take a large pan and put on the heat, pour in some olive oil then add the finely chopped onion's to the pan (do this over a medium heat as you want to bring out the sweetness out of the onions not caramelise them). Heat for around 10/15 mins, adding a splash of water occasionally. This helps bring out the sweetness in the onions.


Take the leeks and cut down the lengh of each leek. Wash under the tap to remove any dirt, then thinly roughly chop the leeks up (you want texture to the soup but you don't want massive chunks). Add the leeks to the pan with some more olive oil, the smoked paprika, grated ginger, chopped chilli and garlic. Season with salt and pepper then suatee the leeks with the onions until soft. Roughly slice the potatoes (again differnt sizes as this adds to the texture of the soup) then add to the leeks and onions. Stir around the ingredients.

HANDY TIP:

I use new potatoes as they are sweeter to taste, we are not going to blitz the soup so it will have a great texture. Using new potatoes makes eating the soup far tastier then using large potato's.

Add the stock and the finley chopped coriander, bring to the boil and then reduce and simmer, this i do for around 30 minutes.

Stir the potato's in the pan until you get them broken up (you what to keep some whole as again it adds to the texture of the soup).

Taste to see if more seasoning is needed.

Serve with crusty bread.

Recipe by Matt Grice

Photo taken by Rach Grice