Although I love food I can be a very picky eater. I don’t like dry food very much, but I do like fattie greasy food or sauces on everything. And I have ‘favourite foods’ which I will quite happily eat at every meal for weeks until my next ‘favourite food’ comes along, at the moment this is crispy roast potatoes with homemade gravy, it can’t be any gravy either. Homemade gravy only, where we make it from scratch, if not it just isn’t right… Needless to say living with so many other people I don’t get to eat this every night but I would be more than happy too.Some foods I am more picky about than others; soup is one of these. If it isn’t homemade, I won’t eat it. It doesn’t matter whose home, or even if it is in a home, but I don’t like tinned, dried, or packaged in any way soup… Tinned tomato being the exception to this rule.
Leek and potato soup is one of my favourites, it is just so warming and filling and a comfort food I guess. It is also easy to make in large amounts too.
Ingredients (for making a big pan full): 3 – 4 onions, peeled and chopped, 6 – 8 leeks, washed and cropped, 10 – 12 medium sized potatoes, peeled and chopped, butter, vegetable stock, black pepper, marmite and/or soy sauce all to taste. Cream or milk optional.Method: Added the onions, leeks and butter along with black pepper to a large pan and cook until onions and leeks are soft. Add the potatoes, either part boiled first or I don’t normally bother, and add just enough water to cover what is in the pan. Bring to the boil and add vegetable stock, marmite and/or soy sauce to taste. Cook until everything is soft and mushy and the potato is starting to break up. Blend and place this mixture back in the pan on a low heat. This should be a thick mixture, be very careful of it bubbling as it gets very hot and really hurts of you get burnt by it, so add water to thin it down to how you would like it. Add cream or milk if you are going to and heat through. Done!