Saturday, 6 September 2014
Leek and potato soup
salt and pepper
water (and some veg stock if you wish)
Sweat down chopped leeks in olive oil.
Add chopped potatoes, and some water.
Simmer, add herbs, mustard and garlic.
Simmer until veg is soft - Zizz
You could remove some veg to keep some chunk texture, but today I choose not to - so it's quite a thick, smooth lovely creamy texture.
Equally, you could add cream, you could serve with creme fraiche - but you don't have to.
We had this with gluten free crackers and cheddar. There are 6 more portions for the freezer for weekday lunches. Win-win.