Leek and potato soup (vegan)

I saw lambs today.  Titchy, tiny ones.  They were very cute. That has absolutely nothing to do with this blog but I just thought I’d mention it.

So, after seeing lambs (titchy, tiny ones) I escaped the countryside (nasty thing the countryside, completely pointless, whoever invented it needs taking outside and giving a good kicking) and came home and made soup.  Leek and potato soup to be precise.

Ingredients (serves 5):
3 medium sized potatoes
5 smallish leeks
2,500ml stock
Bit of dried garlic
Bit of dried thyme
Salt and ground black pepper
Method:
If you got your potatoes from a manky local shop, cut off the manky bits then chop them up into smallish pieces (I never bother to peel potatoes)
If you got your leeks from an organic veg box scheme, wash off half the field that they’re covered in
Put the stock and potatoes in a large pan
Add the leeks
Add the garlic, thyme, salt and pepper
Boil for about 20 minutes until the potatoes are soft
Remove from heat and blend
Remind yourself to take camera with you on your next visit to Kent in case of any lamb-based emergencies

Leek and potato soup
Leek and potato soup

By the way, I’ve given The Meat Eater user privileges on this blog, so watch out for his guest Delia’s Chocolate Marbled Energy Bars blog post shortly.

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2 comments

  1. Great recipe, but why on earth would you call a local shop manky??? Surely you should be encouraging us to buy from our local farmers rather than supporting supermarkets who have their “perfect” pesticide ridden veg flown in from all over the world…

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