Another perfectly simple recipe, using organic ingredients and making a thick, unctious soup that is ideal comfort food – but healthy too!
Leek and potato soup
(Makes two large or three smaller bowls)
3 medium sized potatoes, peeled and diced
2 small leeks (or one medium sized if that’s what you’ve got), chopped and rinsed
2 bay leaves
salt and pepper
700ml vegetables stock (home made or from a gluten-free cube)
a dash of dried thyme
1) Add vegetables to the pot.
2) Place bay leaves on top.
4) Add stock.
5) Bring to the boil, then turn down the heat and simmer for around fifteen to twenty minutes, or until the vegetables are very much tender.
6) Blitz in the blender in batches, returning each whizz to a clean saucepan.
7) Check the seasoning, bring back up to temperature and serve.
Warning: This is a thick, hearty soup and may leave you incapable of doing anything that else other than reading under a blanket.