It has been cold and windy these past few days in Melbourne, and what better way to warm the body up then whipping up some warm winter soup! I made leek and potato soup which is one of the simplest and tasty soup of all time. My version of leek and potato soup is a more healthy version, substituting cream with milk, and tastes as nice as the real version, so we won't feel that guilty when we go back for second or even third servings! oh yum yummy yum~
2 leeks, white part only, sliced
3 cloves garlic, crushed
1 teaspoon ground cumin
1kg potatoes, chopped
1.25 litres vegetable stock
1/2 cup skim milk
Method of Cooking
1) Lightly spray a non-stick pan with oil. Add the leek and garlic, and 1 tbs of water to prevent sticking, then cook over low heat, stirring frequently, for 20-25 minutes, or until leek turns golden. Add the cumin and cook for 2 minutes.
2) Put the potato in a large pan with the leek mixture and the stock, bring to the boil, reduce the heat and simmer for 10-15 minutes, or until the potato is tender. Cool a little, then purée with a stick blender or processor until smooth. Season with salt and pepper.
3) Stir in the milk and heat through before serving.
To go with my soup, I prepared some garlic bread. First I roasted some garlic in the oven for 30 minutes. Its important to cover your garlic with some aluminium foil to prevent it from burning. I then drizzle some olive oil on my bread and grilled them. Spread the soft roasted garlic on the the toasted bread and sprinkle some parsley and oregano and there you have it! Authentic yummy garlic bread!
So there you go guys! a quick an awesome soup to give anyone a warm and fuzzy stomach :)