So you could say that at the Summer house right now we have potatoes galore, and it's not like we normally eat many potatoes around these parts. A small bag of new potatoes and the three baking potatoes were are lot for the months shop eek.
So last night I quickly hatched a plan of things to make with all these spuds. I don't really do the cooking around these parts as I'm just not well enough these days. So I needed to think of something quick, easy and low energy to make, that's friendly to my food intolerances so here it is:
Dairy Free Leek and Potato Soup
I basically cook as my Grandad taught me by making it up as I go along, he was a great cook and always used to say 'that's what all the best chefs do !!'
So here's what I used in case you want to give it a go:
- 1 leek
- 2 onions
- 1 stick celery
- 3 cloves of garlic
- 1lb Diced potatoes
- Vegetable Stock cube (I used a kallo yeast free one, pesky intolerance's again)
- mixed herbs
- bay leaf
- Sea salt
My soup was made, if you wanted you could also add a little cream although this soup turned out surprising creamy just as it was. I love making soups, they are what I tend to make if I have the energy to cook, as they are super healthy, low energy makes, especially if like me someone chops up all the veggies for you.
Just put it all in a pan and leave it to cook away by itself. This ones full of immune boasting garlic and onions as well as vitamin C and and leeks contain lots of trace mineral vitamins and iron. Nothing like a bit of comfort food, although probably more suited to Autumn.
Now we just need to figure out what to make with the other two and half bags of potatoes. I think a bag is destined for my sister and her family.