Good things from a small kitchen.
Doing the usual Sunday fridge sweep to see what I had left over I discovered I had all the necessary ingredients to make a rich leek and potato soup.
The recipe couldn’t be simpler. Sweat down two leeks, one onion and about 300g of cubed potato in a little vegetable oil until soft. Veering from tradition I also add a teaspoon of turmeric and garam masala at this stage which just adds a little warmth and depth of flavour. Then add 1.2 l of vegetable stock and simmer until all the veg is cooked through. Then simply blend till smooth and add about 100ml of double cream ( this bit is optional but I had some left over so did).
To serve, i sautéed some home made chorizo with cubed bread to get a lovely crunchy spicy hit and sprinkled over the soup with some spring onions. Great comfort food!