Spicy leek and potato soup

1. Clean leeks, disregard dark green leaves and roughly chop the remainder(white and light sections). Then soak in salted water until needed.
2. Dice onion and crush the garlic.
3. Melt butter in soup pan.
4. Add onion and garlic, cook until clear.
5. Add drained leeks and sweat until soft.
6. Peel potatoes and chop into cubes.
7. When leeks are soft, add potatoes and chicken stock.
8. Add seasoning (this is personal taste and you can add more at the point of blending).
9. Add chilli flakes (optional). We all know our own chilli tolerance but I add half a teaspoon; again you can add more at the point of blending.
10. When potatoes are cooked, remove from heat and cool for a few minutes.
11. When the mix is no longer boiling hot, blend to a smooth consistency with a stick blender for ease (or transfer to a food processor for blending).
12. Add cream and blend it through (optional).
13. Taste test; add more seasoning (and spice) if necessary.
14. Serve with fresh bread or croutons.
15. You can either serve immediately... OR... it tastes just as good, if not better, if made the day before and simply reheated.

Recipe Tips:

• Cream is optional in this recipe. Adding it in will make your soup much tastier, richer and creamier, but you can substitute it for milk if you don’t have it on hand (or if you’d rather keep the calories down!).
• If you are using a traditional blender, blend in two batches then allow your soup to cool before you blitz it to avoid any soup explosions! We recommend using a stick blender instead if you have one handy.
• To dial the spice up or down on this recipe, adjust the amount of chilli flakes, Omit the chilli flakes completely if you want this recipe to be as mild as possible.

FAQs:

• Is this recipe suitable for vegetarians?
  • Yes! Just make sure you use vegetable stock/broth rather than chicken stock if you are planning to cater to vegetarians.
• What are the best type of potatoes to use in leek and potato soup?
  • The best type of potatoes to use are medium to starchy potatoes like russet potatoes, yellow or Yukon Gold.
• How long does leek and potato soup last for?
  • The soup can be frozen, without the cream, for up to 3 months. Once heated through, add the cream and bring to a simmer before serving. You can also store it in an airtight container in the refrigerator for up to four days.
• What should you serve with Spicy leek and potato soup?
  • For a great accompanying dish, we love this Tomato and Fresh Herb Focaccia or Alice Ardnell’s Basic Bread recipe. Of course, if you are pushed for time, a New World bakery bread would also do the trick!