The Big Glut Recipe – NOVEMBER

Leek and Potato Soup

A doddle, so why buy cartons or cans of soup when this simple home-made recipe will put smiles on November faces?

You need:

• 4 leeks, chopped
• 4 large potatoes, cubed
• 1tbsp vegetable oil
• 800ml (1½ pints) chicken or vegetable stock
• 300ml (1/2 pint) single cream
• Grated nutmeg
• Natural yoghurt
• Croutons
• Parsley, chopped

Method:

In a heavy-based saucepan sweat the chopped leeks and cubed potatoes in 1tbsp vegetable oil for about 10 minutes, stirring occasionally until softened but don’t brown. 

Now add the chicken or vegetable stock, cover and simmer for 15 minutes. Season to taste and leave to cool slightly. Pour the soup into a liquidizer and blitz until smooth. Return to the saucepan and stir in the 300ml of single cream and a pinch of grated nutmeg. Reheat gently. 

Serve in bowls and top with a swirl of natural yogurt, a sprinkle of chopped parsley and some crunchy croutons.