POTATO & LEEK SOUP

The skies have finally gotten gray and the wind is chilly enough to cook warm, wintery foods! Whilst I secretly love to hate winter as a few extra kilos appear on my body during this time (who doesn’t this happen to, I ask?) I cannot deny that the food is superb. Satisfying soups, cozy casseroles, ravishing roasts…the warm and comfy smells just get to me. This winter I am facing a challenge- to cook gluten free, dairy free and preservative free. Shit, just writing that made me realise how hard this is going to be. Not impossible however. I started my winter menu off with a Chicken & Chickpea Curry dish (check it out if you haven’t!) and will continue on with one of winter’s staples, even in tepid Brisbane, this being ladies and gentlemen; SOUP. 

INGREDIENTS

• 800g sebago potatoes, peeled and diced into 4cm equal pieces
• 1 leek, finely sliced
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 4 1/2 cups vegetable stock
• 2 teaspoons dried rosemary 
• sea salt & black pepper 

COOKING 

1. Place the potatoes, leek, onion, garlic, rosemary and stock in a large saucepan. Bring to the boil, then simmer for 10-12 minutes or until the potato is very tender (you can stick a fork into a piece of potato without any force or trouble). Take the saucepan away from the heat and allow to cool for at least 15 minutes. 

2. Place the potato stock mixture into a food processor or blender and process/blend for only a few seconds until smooth and no lumps remain. Serve warm with sea salt & pepper. 

Serves / 4 

Total Preparation time / 10 minutes 

Total Cooking time / 25-27 minutes (including cooling time)

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