Potato Leek Soup

Probably one of the easiest soups I have ever made (till now). I first had it when we went to Blair Drummond National Park in June 2010. We ordered it for V as we thought he might enjoy soup. He did enjoy it but couldn't finish it. As usual, I finished it. It was quiet tasty.

Though this is very common in the UK, I couldn’t get myself to have it. I never knew what leeks were and didn't want to try – thinking they'll taste bad (I am not too sure of the UK taste buds). But this proved me wrong.

It had a very delicate flavour and was very filling. Later I got to know that Leeks were part of the Onion family but not as strong as Onions themselves. Apparently, they are good for health as well – they are supposed to lower the bad cholesterol.

With V liking soups, I thought I should try this soup. So I started "googling". I found a lot of recipes. I went through a few and came up with this and it was what I wanted. The best part about this soup was the cooking. The smell that filled the kitchen when the Leeks touched the hot butter was enough to make me want to finish the soup fast and dig in.

Ingredients:
250 gms Leeks Chopped
3 Potatoes Peeled and Chopped (I cut in ½ inch pieces for faster cooking)
1 tbsp Garlic Paste (Optional)
1 Vegetable Stock Cube (I used the low salt one)
2 cups Water
2 tbsp Butter
Salt to Taste

Method

1. Melt butter in a pan.
2. When it melts, add Leeks and fry for 2 minutes.
3. If adding Garlic Paste, add it now and fry for another 2 minutes.
4. Add the Potato and mix well.
5. Crumble and add the Stock Cube. Add water and mix.
6. Cover and Cook till the Potatoes are done.
7. Taste and adjust the salt.
8. Serve it with bread roll

Note: You can blend the soup if you don't want the bite. I blend it for my son. Me and P like the "bite" version.

This goes to Reva's A.W.E.D. - British. A.W.E.D was started by DK of Chef In You.