Potato and Leek Soup

INGREDIENTS

1 onion – diced
3 potatoes – diced into 1(ish)cm cubes
1 leek – sliced roughly
2 garlic cloves
1/2 tsp of mustard seeds
1/2 tsp of ground coriander
1/2 tsp of ground cumin
1/2 a tsp of fine black pepper
3 cups of water
Olive oil – on hand
Kosher salt – to taste
Extra pepper – to taste

METHOD

In a pot, toast the mustard seeds in olive oil. Add the onions and potatoes and increase the heat. Once the potatoes start to brown, add the leek, garlic and remaining spices. Add olive oil if necessary.

Once the leek has softened somewhat, add the water. Bring to a boil and then reduce to a simmer for 20 minutes.

Take the pot off the heat and whizz it up with a stick mixer. I like my soup especially smooth, so I go full noise with the whizzing. Salt and pepper to taste.

Serve hot with crusty bread, preferably when it’s really cold outside and nice and cosy inside.

I watched Good Girls while I made this. I’m obsessed.

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