Now this is a great recipe. As the weeks have got colder and I've been even less keen than usual to venture outside, making soup has become my lunchtime mid-writing ritual. The process itself is great for letting ideas settle, and it's always comforting to have a big bowl of soup while you're thinking. This recipe is one I used to make all the time, and I'm glad I've rediscovered it in time for the snow. Very cheap. Very simple. Enjoy.
2-3 cloves of garlic, peeled and chopped finely
1 onion, chopped
2-3 leeks, washed and chopped
350-450g potatoes, chopped. This is a very handy recipe for using up extra potatoes, but you can vary the amount according to preference.
900ml stock made with 7 teaspoons of Marigold Bouillon
Freshly ground black pepper to taste
1. Heat the butter in a large, heavy bottomed saucepan. Add the garlic, onion and chopped leeks.
2. Cook gently for 6-7 minutes, stirring from time to time to ensure that your vegetables don't stick.
3. Add the potatoes and cook for a couple of minutes, stirring occasionally. I never bother to peel the potatoes for this soup as it adds both vitamins and texture, but if you prefer to, be my guest.
4. Add the stock and bring to the boil. Reduce the heat, cover, and simmer on a low heat for 30 minutes. Your vegetables should soften, but not go mushy.
5. Remove from the heat and serve, sprinkling the top of the soup with black pepper. Delicious! Best served with Breadline Bread.