Simple goodness. Hearty, winter-defying, and infinitely variable. Needs only some good home-made bread or rolls, or oatcakes – and a chunk of good cheese.
As with my favourite version, Cullen Skink, it’s never the same twice running, depending on your choice of potato – floury for a smoother and thicker soup, new (unpeeled) for “chunky-and-chewable”.
- 5-6 potatoes
- 2-3 leeks, or a large onion
- bay leaf
- salt and pepper
- parsley to garnish
- water or stock
Method – keep it simple
- Wash and slice the leeks (or chop the onion), and sauté gently in oil or butter until soft and sweet, but not at all coloured.
- Clean (and peel?) the potatoes, cut them into 1 inch cubes, and add to the pan; continue cooking a couple of minutes.
- Add enough water or stock to cover; add salt, pepper, and the bay leaf, and cook until the soup has reached the consistency you want. If you wish, blend it in a food processor/liquidiser.
- Serve with a generous sprinkling of fresh chopped parsley.
- Leek and Potato – swap the proportions of leeks and potatoes!
- Parsley Soup? Dunno. I’m tempted by what it could taste like, and by what I’d hope would be a real green colour? I’m guessing it would need a real large bunch of flat-leaf parsley.
- Chop the stalks finely and add to the frying onion for a couple of minutes.
- Finely chop the leaves, and add about just a couple of minutes before the soup is ready. Make sure you put enough aside for a generous garnish.
- Blend in food processor/liquidiser, and reheat.