The Winter is well & truly setting in where I live, with frosty mornings turning the lawn into a crispy white wonderland & grey clouds hovering low, covering the sun, making the days misty & cold. The desire to surround oneself with warm comfort both inside & out becomes paramount. For me that includes coats, scarves, boots & hearty, warming Winter soups.
After a very fruitful, or vegetable-full (boom-tish!), trip to the local Farmers’ Market recently, I came home with a huge bounty of fresh organic vegetables that were just begging to be made into tummy warming & filling soups the whole family to enjoy during the colder months. A particular favourite of mine is this potato & leek soup. Potatoes are, for me at least, severely under-rated when it comes to cooking. They are loaded with goodness including, fibre, vitamin c & in particular potassium & quite simply, they taste great. Now, I am not here to tell anyone what they should or shouldn’t eat, I am just pointing out some benefits of eating potatoes & showing a little love to the humble spud for I think it gets pretty rough treatment at times for being considered too ‘starchy’ & full of ’empty calories’. Lies good people, all lies!
Leeks too are a great source of essential nutrients – particularly Vitamins A & C. I like them because they are sweet & look incredibly pretty when you cook them! They are particularly complimentary when you combine them with the subtle earthy flavour of potato. Roasting both these vegetables enhances their flavours & adds an extra layer of texture to what is traditionally a smooth dish.
There is nothing complicated about making soup – you can really just use whatever you have on hand, add some liquid & cook it all together. For this soup, I wanted to add a little extra bite, so I included some gorgeous fresh rocket & a big dollop of creamy Greek Yoghurt. With the addition of chicken (or vegetable) stock the potatoes absorb the liquid & spread extra depth through the finished recipe.
Ahhh … R.I.P my blender friend – you served me well. Yep, I somehow managed to break both my stick & stand blenders while making this soup! I started the pureeing of this soup, as I usually do by getting out my trusty stick blender, only to discover that while it was making all the right sounds, the thread connecting the components was ‘busted’ as my partner put it & it was doing nothing at all. Cue, back-up plan! Allow the soup mix to cool, then blitz it in the blender. Easy-peasy. Just after taking this photo, I fired up the machine & watched helplessly as the motor started smoking! Admittedly the mix I made was thick, but not THAT thick it should have caused the blender to over heat, but it did & I still had a pot full of chunky soup to blend. Cue, the back-up, back-up plan & dig out the food processor. This did the trick, though does not give a smooth a finish as the blender would have. Still, it tastes great & I was very happy with the end result, despite losing two of my kitchen stalwarts in the name of soup!
A solemn silence if you please, in loving memory of, while you read the recipe;
There you have it, my favourite Roasted Potato & Leek Soup. I hope you like this as much as we do.
Throughout July I am planning to share a few of my true favourite Winter soup recipes, all easy to make & very freezer friendly so you can make a big batch & have it on hand for a quick lunch, or lazy dinner.
Tell me. What’s your favourite comfort food/s for the Winter months? Also, can you recommend a good food processor / blender to replace the ones I broke?
Cook! Eat! Enjoy!