Potato & Leek Soup

Till I came to Sydney I had not heard about potato & leek soup. In one of my experimental days I picked up a leek to try it. To my surprise my husband, who is not a big fan of soups, loved it. The original recipe I used has undergone many changed... I've tried adding my own twists and turns. The one I've written below is one of the successful experiments.

INGREDIENTS

• Leek – 1 – sliced (use the white and light green parts only, you should discard the dark green leaves)
• Potatoes – 3 medium sized - chopped
• Sweet potatoes – 2 – chopped (optional)
• Onions – 2 - slices
• Garlic – 2 pods – roughly chopped (optional)
• Ginger – 1” piece – roughly chopped
• Chilly – 1 to 2 (optional)
• Basil – paste or dry – tsp
• Oil – 1 tbsp
• Milk of your choice – 1 cup
• Vegetable Stock – 3 cubes or 2 tbsp or combination or liquid stock
• Water
• Salt to taste
• Sour cream / cream/ coconut cream/ butter/ coriander / bread crumbs – for garnish

METHOD

• In a pot heat the oil add garlic, ginger and basil and saute for a bit
• Add the sliced onion and leek and saute till they wilt and get translucent.
• Add the chopped potatoes. The smaller and even sized pieces you make the faster they will cook.
• Add stock and water and let the potatoes cook.
• If you are using liquid stock do not use water.
• Add the milk and blend smooth.
• Adjust the taste at this point, add salt or water to suit your taste.
• Serve hot with the garnish of your choice and herb bread.

VARIATIONS

• I sometimes add pumpkins & tomato while boiling
• Just recently I blended in 1 oven roasted red capsicum & tomato... Loved the char grilled flavour