This creamy soup is a classic but obviously we had to give it our touch here :) Use the freshest leeks and potatoes you can find on the market to end up with a very delicious soup. As the potatoes are quite bland I add some herbs and spices...as I always do...we had this soup with some very nice stone-baked rustic bread which we scrumptiously dunked in the warm creamy soup. Yum yum! Although it has cream in the name we do not use any cream in this recipe...we use milk and flour to thicken it up! Try and give this a go and hope you enjoy it!! You will need...
- 3 leeks, washed and sliced
- 8 medium potatoes, diced
- 1 onion, diced
- 2 litres water
- 2 stock cubes
- ¼ tsp dried marjoram
- ¼ tsp dried sage
- Pinch ground nutmeg
- Pinch sweet paprika
- 2 bay leaves
- Ground black pepper, to taste
- 2-3 tbsp flour, sifted
- 250ml milk
- 2 tbsp Vegetable oil
- Grated Parmigiano, to serve
Method
- Cook the onion in the oil until transparent and add the leeks and potatoes and cook for a few minutes.
- Add all the ingredients except the milk and flour and simmer on medium low heat for about 75 minutes or until potatoes are tender.
- Then add the milk and flour and stir well instantly to avoid any flour bits.
- Bring to the boil and simmer for a couple of minutes until slightly thickened.
- Turn off the heat and leave it to settle for about 20 minutes.
- Blend the soup in the blender until you get a velvety creamy texture.
- Serve with grated cheese and/or bread.
Enjoy!!
R&A
