Here we are at another week and its already Tuesday! And best of all the weather really seems to have taken a turn for the better (i even got in the garden this weekend!). Soon the chill will leave the air and spring will set in but until then we are still seeking those comforting warm dinners for the chilly evenings. So here we are... enjoy!
We all have those days which are super busy after school with clubs and classes! For us this is Tuesdays and after we get home from all these extra activities, and the kids are starving, its handy to have a pre made dinner which only takes 5 mins to heat up. Ours today is this warming (because lets face it the sun may be out but its still so cold out there!) leek and potato soup with a loaf of crusty bread for dipping. Really easy recipe and doesn't take long to whip up at all.
Ingredients
- 2 large potatoes or 4-5 smaller ones - cubed
- 3-4 leeks depending on size - sliced
- medium onion - diced
- 900ml chicken stock (can use vegetable stock also)
- knob of butter
- salt and pepper to taste
Peel and chop all ingredients, and add onion to a pan over a medium heat and stir with butter until slightly soft.
Add leeks and potato and stir.
Add a pinch of salt and some pepper.
Add stock and bring to boil.
Lid on and simmer until vegetables are all soft (approx 30 mins)
Turn off heat and blend with an electric hand blender.
(once the soup is ready to blend i tend to put my loaf in the oven for around 5 mins to warm)
Season again to taste and serve.
If you are making this to reheat later then don't warm up bread and leave the extra seasoning until reheating. Leave to completely cool before placing in the fridge or freezer.
Enjoy
XO Lo
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