Leek and Potato Soup

Cooking has sort of fallen by the wayside for almost a couple of weeks; I started off with a cold then managed to pick up a stomach bug (deep joy!) and I've now got another cold; when I cough I sound like a sealion…so attractive!

I’ve just about cleaned out all the soups I had stored in the freezer – I seem to have lived on soup and toast recently – so I’ve had a soup-making session in the kitchen this morning. Leek and potato is very comforting and easy on a delicate tum whilst tomato and red lentil should pep up my poor old jaded tastebuds.

Two weeks ago I was planning to make my Christmas cake and do a bit a baking for the freezer; hopefully next week I shall return to the land of the living and get cracking.

Early night for me I think.

25g butter

4 medium leeks

1 medium onion, peeled and chopped

1 large floury potato, peeled and diced

1l stock

1tbsp crème fraiche

a little chopped parsley

Melt the butter gently in a large saucepan; trim off the greenest part of the leeks (keep it for making stock) then finely chop the rest of the leeks and add them to the pan along with the chopped onion and diced potato. Turn the vegetables to coat them with the melted butter, put the lid on and let them sweat over a very low heat for 15 minutes. Add the stock and bring to the boil; simmer gently for a further 15 minutes.

Blitz the soup like billy-o with a stick blender until it’s silky smooth then stir in the crème fraiche.

Sprinkle with chopped parsley and serve piping hot.