Potato and Leek Soup

Potato and Leek Soup is one of my favourite soups, ever.   It’s simple to make, serve with some cheesy toasts and fresh parsley.  Last night I also made goat cheese, onion, mushroom and sun dried tomato tartelettes, I had left over mushroom and onions which I arranged on top of the soup, they were sauteed with lemon and thyme so gave the soup a nice acidic dimension.

Potato and Leek Soup
Serves 4

2-3 Large Leeks
6-7 Small Red Skinned Potatoes
2 Cloves of Garlic
1 tbsp Dried Herbs: Oregano, thyme, basil, sage, rosemary
1 Cup Milk
3 Cups of Veg Broth
2 tbsp White Wine
2 Tbsp Olive oil
1 tbsp Butter
1/4 Cup Fresh Parsley

Clean leeks and chop  into 1 cm rounds.  In a large pan, heat olive oil and butter, once butter melted, add leeks over medium heat.  Cook until soft, but not browned.  Add Garlic, herbs and white wine.  Once wine has evapourated, add potatoes, broth, milk, and chopped up parsley.  Simmer over low, don’t bring to a boil.  Cook covered about 20 minutes until potatoes are soft.  Season to taste and blend.