This soup recipe is just about as simple to make as they come. I made Potato and leek soup on Thursday when Carolien came over to my house for some stitching and chatting. I enjoyed making it for her along with cheese and parsley scones. I want to perfect that recipe so I will share it with you later when I have tried some changes.
You will need 3 potatoes, one leek, two vegetable bouillon tablets, olive oil, salt and pepper.
Dice the potatoes and cut up the leek.
Saute the potatoes and leek in olive oil in a Dutch oven for about 10 minutes over a low fire. You do not want to brown them, just start the cooking process.
In the meantime, make 750 ml vegetable broth from the bouillon tablets.
Add the broth to the vegetables and bring to a boil. Turn the heat down so that soup simmers for about 15 to 20 minutes, until the potatoes are soft. Salt and pepper to taste and add milk (about 60 ml or 1/2 cup - I used my small mug full of milk).
This soup really has a great taste. We finished the little that was leftover for lunch today and it warmed up beautifully. Enjoy!