So it turns out it is just as hard getting up on the second day of term…here’s hoping the third time’s the charm tomorrow!
I had a visitor last night, in her very own Barbour jacket – so cute
Today’s recipe is one of the most comforting soup recipes in my repertoire, and lovely when it is hailing outside as it has done over the past few days. After all the gluttony of Christmas I can’t get enough soup at the moment and I’m also loving how little effort I need to put in in the kitchen to be rewarded with a bowl of tasty goodness!
A knob of butter
1 onion, chopped
3 leeks, chopped
3 potatoes, chopped
Salt and pepper to season
A large pinch of dried thyme
About 700ml of stock (I used chicken, but vegetable would work too)
About 100ml of milk or cream (cream is obviously the tastier option but seeing as I am watching the pounds, I used milk)
How to make it
- Melt the butter in a large pan on a low heat
- Add the onion and leeks, and cook for about 10 minutes until the vegetables have softened but not browned
- Add the potatoes to the pan and cook for another few minutes, stirring
- Pour in the stock, season with salt and pepper and add the thyme
- Cook for about 20 minutes on a low to medium heat until the potatoes have softened
- Allow the soup to cool slightly and then blend it until it is a smooth consistency
- Add the milk and warm the soup for serving
- Have a taste and see if it needs any more salt and pepper, then enjoy on the sofa with a good film and crusty bread!